French onion soup (with video)

Bonjour! One the best things about the onset of Autumn and the chillier weather is that I get to eat soup all the time! Yes, I actually get rather excited about this. I try to make a couple of big batches of different flavours, and then freeze them in portions so that I always have some on hand for quick lunches. (If only I was that organised with all my meals!)

I had a craving for French onion soup (or as the French call it, onion soup) and decided to try a new recipe. This one is taken from one of the cookbooks on my kitchen shelf. “The Food of France” (Murdoch Books) is filled with inspiring yet accessible French food not to mention plenty of foodie information on the various French regions as well as a food journeys section focusing on specifics like how to ripen a Normandy camembert and the art of mixing chocolate. The book was given to me over 10 years ago but is an absolute classic and one that I love dipping into.

This is a very straight forward soup and there is no blending involved. Add a couple of deliciously cheesy gruyère toasts to soak up the soup and you are good to go. I can almost hear the chimes from Notre Dame already. 

Edit: I made a version of this recipe on The Expresso Show in May 2018. You can watch the video below:



  • Servings: 6-8 (Makes approximately 2 litres
  • Print

  • 50g butter
  • 800g brown onions, thinly sliced
  • 2 garlic cloves, finely chopped
  • 45g flour
  • 2 litres chicken stock
  • 1 cup white wine
  • 1 bay leaf
  • 2 thyme sprigs
  • 12 slices baguette
  • 100g gruyère cheese, finely grated

1.) Melt the butter in a large pot. Add the onion. Cook over a low heat for 30-40 minutes or until the onion is golden and caramelised, stirring only occasionally.

2.) Add the chopped garlic and flour and stir for 2 minutes on the heat. Gradually add the chicken stock and white wine. Add the bay leaf and thyme sprigs and bring the soup to the boil. Lower the heat and leave to simmer for 30 minutes. Check the seasoning.

3.) Remove the bay leaf and thyme sprigs and pop the grill on. Ladle the soup into bowls and top each bowl with two slices of baguette. Sprinkle the gruyère over the baguette slices. Pop the bowls under the hot grill until the cheese melts and starts turning golden. Serve immediately.


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