Nigella Lawson French Onion Soup

Let me be honest — I avoided making French onion soup for years. Thought it was one of those posh recipes that sounded simple but secretly involved seventeen steps, obscure cheese, and a mild emotional breakdown. I wasn’t wrong… the first time.

But one grey afternoon — fully bored, onions piling up in the kitchen like they were staging a coup — I caved. I followed Nigella’s version, mostly. Took my time, let the onions do their slow dance in butter, and poured myself a glass of wine while they softened. That was the turning point. From there, it was just soup, toast, cheese, and quiet joy. It’s now a ritual I crave every time the sky turns moody and the socks come out.

Why You’ll Love It

• It’s soup… with melted cheese on top. Say no more.
• Slow-cooked onions give it that sweet, deep flavour that tastes like hours (because it is hours)
• No fancy stuff — just onions, broth, wine, and bread
• Feels like comfort food, but still kind of elegant — like sweatpants with lipstick
• It makes your kitchen smell incredible — warm, savoury, a bit nostalgic
• Easy to scale up for a group or stash in the freezer for future-you

Ingredients

• 4 large onions, thinly sliced (I use yellow — sweet and mellow)
• 50g butter
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon fresh thyme leaves
• 1.5 litres beef stock
• 120ml white wine (dry is best — I use whatever’s open)
• Baguette slices (day-old works fine)
• Gruyère cheese, grated (go generous)

How to Make It

Get the onions on and walk away… but not too far:

In a big pot, melt your butter and olive oil. Chuck in the onions with a pinch of salt. Now here’s the trick — don’t rush this. Stir them now and then for a solid 30–40 minutes. They should turn soft, golden, a bit sticky. If they catch a little on the bottom, even better. That’s flavour.

Garlic and thyme, now we’re serious:

Add your minced garlic and thyme and give it all a nice stir. Cook for another 5 minutes — the smell at this point might make you cry a little, but in a good way.

Deglaze with wine and stock:

Pour in the white wine, scrape up all the good bits stuck to the pan, then add the beef stock. Let it simmer gently for 20 minutes or so — longer if you’re pottering around. It just gets better.

Toast your bread like you mean it:

While the soup simmers, slice up your baguette and toast the slices in the oven until they’re golden and firm. You want crunch, not sponge.

Cheese and assemble:

Ladle the soup into oven-safe bowls (don’t overfill). Top each with a couple of the toasted bread slices. Now the fun bit — pile on the Gruyère like you’re trying to hide the bread from view.

Melt it under the grill:

Slide the bowls under a hot grill (or broiler) and watch. Once the cheese is bubbling and bronzed at the edges, it’s go time.

Cool just enough not to burn your tongue:

Seriously. It’ll smell divine, but the cheese turns into lava. Let it sit for a few minutes, then tuck in. Use a spoon, a fork, or just rip off bits of cheesy toast as you go — no judgment.

Common Mistakes and How to Dodge Them

Why do my onions taste burnt?
You probably cranked the heat too high. Keep it low, stir often, and walk away if you’re getting impatient. They’ll get there.

The bread’s gone soggy and sad… help?
It needs to be toasted — properly. I’ve learned the hard way. Floppy bread ruins the party.

Why is my soup watery?
Let it simmer longer, uncovered. You want it thick-ish, not brothy. Also, don’t use weak stock — it needs backbone.

Can I skip the wine?
Totally. Try a splash of apple cider vinegar or even a touch of balsamic for acidity. It works.

Storage and Reheating

Fridge: Store the soup (without bread or cheese) in a sealed container. Keeps 3–4 days easy.
Freezer: Freeze just the soup base. Leave out the bread and cheese — add those fresh later.
Microwave: Works, but melt the cheese separately under the grill or in a toaster oven for proper gooeyness.
Stovetop: Best for reheating the soup base. Low and slow — don’t boil it to death.

Frequently Asked Questions

What if I only have red onions?
You can use them, but the flavour’s bolder. It’ll still taste good, just not traditional. Add a little sugar if it tastes too sharp.

Do I need a special bowl?
Ovenproof helps, but honestly? Toast the bread separately, melt the cheese on top, then drop it onto the soup. Still fantastic.

Can I make this vegetarian?
Yep. Use a rich veggie stock and maybe a splash of soy sauce or Marmite to get that umami hit.

Do I really need Gruyère?
It’s ideal, but Swiss or Emmental works. Even mozzarella in a pinch — just don’t use cheddar. Trust me.

Nutrition Facts (Per Serving):

• Calories: ~250
• Fat: 10g
• Carbs: 30g
• Protein: 9g
• Sodium: 800mg
• Sugar: 5g

Try More Nigella Lawson Recipes:

• Nigella Lawson Coronation Chicken
• Nigella Shepherds Pie
• Nigella Slow Cooked Lamb Shoulder