French Onion Soup
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins

This recipe is from a lovely book I picked up on a 'bargain bench' years ago; 'Cooking French'. No author is credited but it's a Canadian publication published in 2006 by Murdoch Books. I think I have cooked everything in this book ...and this one most of all. 

Course: Appetizer
Cuisine: French
Servings: 4 people
  • 50 gm unsalted butter
  • 750 gm Onions finely sliced (approximately 6 large onions)
  • 2 cloves Garlic finely chopped
  • 45 gm Plain (all purpose) flour
  • 2 litres Brown beef stock (approximately 8 cups)
  • 250 ml White wine
  • 1 Bay leaf (dried)
  • 2 sprigs Fresh Thyme
  • 8 slices Toasted baguette
  • 100 gm Gruyere Cheese - grated
  • 1 tbsp Parsley finely chopped (garnish)
  1. In a large thick based saucepan melt the butter

  2. Add the onion and gently cook, low and slow for approximately 25 minutes. Stir occasionally and cook until the onions are soft and have started to caramelise (not burn).

  3. Off the heat, add the garlic and the flour and stir for 2 minutes. 

  4. Replace pan to the heat and gradually add the stock.

  5. Add the wine and bring to the boil.

  6. Reduce the heat so as the broth is simmering and add the bay leaf and thyme. Cover and simmer over a low heat for 25 minutes.

  7. Slice the baguette, butter and toast under the grill (broiler). Once toasted sprinkle with the cheese and return to the grill to melt the cheese.

  8. Taste and adjust the seasoning as required.

  9. Ladle the soup into warm bowls, top with 2 slices of the gruyere croutons and a sprinkle of prepared parsley.