French onion soup

French onion soup is great for the chilly months, generously topped with cheese served with sliced baguette.

  • 30 mins cooking
  • Serves 4
  • Print


  • 1 tablespoon oil
  • 1 tablespoon butter
  • 750 gram onions – approx 4 large onions, peeled and sliced
  • 1 tablespoon brown sugar
  • 1/2 tablespoon balsamic vinegar
  • 1 tablespoon brandy
  • 1 tablespoon flour
  • 1 litre Campbell's Real Beef Stock
  • a pinch of thyme
  • salt and pepper to taste
  • sliced baguette or other crusty bread
  • grated cheese for topping


  • 1
    Heat the butter and oil in a large saucepan; add the sliced onions and cook, stirring frequently until they become soft and golden.
  • 2
    Add the brown sugar and continue cooking until caramel coloured this will take about 20 minutes. Stir in the balsamic vinegar and brandy and cook for a minute or two.
  • 3
    Mix in the flour then, stirring continuously add the stock, and thyme. Simmer for 10 minutes then season with salt and pepper to taste.
  • 4
    Divide the soup between 4 bowls. Toast the bread slices and sprinkle top generously cheese, Grill until the cheese is bubbling.


  • Slice the onions in a food processor if you have one.