French onion soup

French Onion Soup

Meltingly tender onions in a rich stock, this classic soup is served topped with croutes topped with cheese. It easy to make and tasted really delicious.
Course Soup
Cuisine French
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4
Author Jacqueline Bellefontaine


  • 2 tbsp rapeseed oil
  • 25 g butter
  • 500 g mild onions sliced
  • 1 tsp dark muscovado sugar
  • 1 tbsp plain flour
  • 1.2 litres good beef or vegetable stock
  • 2 bay leaves
  • 1/2 tsp dried thyme
  • 8 slices French bread
  • 25 g gruyere cheese grated


  • Heat the oil and butter in a large sauce pan and gently sauté the onions for about 20 minutes, until they have turned a pale golden colour. Stir frequently to prevent them from burning.
  • Sprinkle the sugar and flour into the pan and cook stirring for a few seconds.
  • Gradually stir in the stock and bring to the boil. Add the bay leaves and thyme. Reduce the heat, cove, and simmer gently for 30 minutes.
  • Sprinkle the cheese over the bread slices and place under a preheated grill until the cheese has melted and bubbles.
  • Remove the bay leaves and discard. Spoon the soup into warm serving bowls and float the cheese topped toasts on top of the soup. Serve immediately.


Freeze: without the cheese toasts for up to 4 months.