This delicious French Onion Soup is a warm, comforting meal that’s both easy and flavorful. Made with caramelized onions and topped with creamy, melted Gruyère over crispy baguette slices, it’s a perfect cozy dish. Customize with ingredients you have on hand, making it a simple yet rich addition to your meal rotation.
Ingredients Needed
- 25g / 2 tbsp butter
- 1 tbsp / 15ml vegetable oil
- 750g / 1.65 lbs onions, thinly sliced
- Pinch of salt
- 2 garlic cloves, thinly sliced
- 2 tsp / 10g plain flour
- 100ml / 3.4 fl oz dry white wine (optional)
- 2 beef stock cubes (or vegetable stock cubes)
- 1-2 sprigs fresh thyme, plus extra for garnish
- 8 thin slices of baguette or crusty bread
- 125g / 4.4 oz Gruyère cheese, grated
How To Make French Onion Soup
- Cook the onions: Melt the butter and oil together in a large heavy-based pan over medium heat. Add the onions and salt; cook for 10 minutes, stirring regularly until softened. Reduce the heat to low, cover the pan, and cook for 15 minutes, stirring occasionally.
- Caramelize the onions: Add garlic and cook, uncovered, for 10-12 minutes or until onions are very soft and caramelized, stirring frequently.
- Thicken and add wine and stock: Sprinkle in the flour, stirring well. Increase heat, add wine (if using), and let it bubble for a few mins. Dissolve stock cubes in 1 liter / 4 cups hot water, add to the pan with thyme, and bring to a boil. Let simmer for 30 minutes.
- Prepare baguette and grill: Preheat the grill to high. Toast baguette slices on each side. Ladle the soup into 4 heat-proof bowls, top each with 2 baguette slices, and sprinkle with grated cheese. Grill for 1-2 minutes until cheese is melted, bubbling, and golden.
- Garnish and serve: Top with black pepper and fresh thyme leaves, then serve hot.
Recipe Tips
- Slice the onions thinly and evenly: This helps them cook evenly and caramelize properly without burning.
- Cook onions low and slow: Don’t rush the process. Let them cook slowly over low heat to bring out the sweetness and create that deep flavor.
- Toast the bread just before serving: Toasting the baguette slices fresh ensures they stay crispy when topped with melted cheese.
How To Store And Reheat Leftovers?
- Refrigerate: First, let the leftover French onion soup cool to room temperature. Then, transfer it to an airtight container and refrigerate for up to 3 days.
- Freeze: Allow the soup to cool completely before pouring it into a freezer-safe container. Freeze for up to 3 months. To thaw, move the container to the fridge overnight before reheating.
- Reheat: Pour the soup into a saucepan over medium heat. Stir occasionally and heat for about 5-10 minutes until hot.
Nutrition Facts
Serving Size: 1 cup (about 240ml)
- Calories: 204
- Total Fat: 9g
- Saturated Fat: 5g
- Cholesterol: 27mg
- Sodium: 712mg
- Potassium: 298mg
- Total Carbohydrates: 27g
- Dietary Fiber: 2g
- Sugars: 4g
- Protein: 6g
Try More Easy Soups:
- Celery Soup Recipe UK
- Cream Of Tomato Soup Recipe Uk
- Traditional Pea And Ham Soup Recipe UK
- Parsnip Soup Recipe UK
French Onion Soup Recipe UK
Description
This delicious French Onion Soup is a warm, comforting meal that’s both easy and flavorful. Made with caramelized onions and topped with creamy, melted Gruyère over crispy baguette slices, it’s a perfect cozy dish. Customize with ingredients you have on hand, making it a simple yet rich addition to your meal rotation.
Ingredients
Instructions
- Cook the onions: Melt the butter and oil together in a large heavy-based pan over medium heat. Add the onions and salt; cook for 10 minutes, stirring regularly until softened. Reduce the heat to low, cover the pan, and cook for 15 minutes, stirring occasionally.
- Caramelize the onions: Add garlic and cook, uncovered, for 10-12 minutes or until onions are very soft and caramelized, stirring frequently.
- Thicken and add wine and stock: Sprinkle in the flour, stirring well. Increase heat, add wine (if using), and let it bubble for a few mins. Dissolve stock cubes in 1 liter / 4 cups hot water, add to the pan with thyme, and bring to a boil. Let simmer for 30 minutes.
- Prepare baguette and grill: Preheat the grill to high. Toast baguette slices on each side. Ladle the soup into 4 heat-proof bowls, top each with 2 baguette slices, and sprinkle with grated cheese. Grill for 1-2 minutes until cheese is melted, bubbling, and golden.
- Garnish and serve: Top with black pepper and fresh thyme leaves, then serve hot.
Notes
- Slice the onions thinly and evenly: This helps them cook evenly and caramelize properly without burning.
- Cook onions low and slow: Don’t rush the process. Let them cook slowly over low heat to bring out the sweetness and create that deep flavor.
- Toast the bread just before serving: Toasting the baguette slices fresh ensures they stay crispy when topped with melted cheese.
French Onion Soup Recipe UK