French onion soup

Is there anything more comforting on a cold winter's day than a hot bowl of French onion soup? Especially with a thick slice of toasted bread loaded with melted gruyere cheese.

  • 20 mins preparation
  • 30 mins cooking
  • Serves 6
  • Print


French onion soup
  • 60 gram butter
  • 1 tablespoon olive oil
  • 1 kilogram onions, halved, thinly sliced
  • 1 teaspoon brown sugar
  • 2 tablespoon plain flour
  • 4 cup salt-reduced beef stock
  • 1/2 cup white wine
  • 2 sprigs fresh thyme, leaves picked
  • 1 2 slices french stick
  • 1/2 cup grated gruyere or swiss cheese
  • thyme elves, extra, to serve


French onion soup
  • 1
    Heat butter and oil in a large saucepan on medium. Add onion; cook, stirring, for 10 minutes or until soft. Add sugar; cook, stirring occasionally, for 8-10 minutes or until the onion is golden.
  • 2
    Add flour; cook, stirring, for 1-2 minutes. Remove from heat. Gradually stir in stock, wine and thyme, until combined.
  • 3
    Return to heat and cook, stirring, until mixture boils and thickens. Reduce heat to low and simmer, covered, for 4-5 minutes. Season to taste.
  • 4
    Meanwhile, heat grill on medium. Place bread on a foil-lined baking tray. Grill for 1-2 minutes or until golden. Turn and sprinkle with cheese. Grill for a further 1-2 minutes or until melted. Serve soup topped with croutons and extra thyme leaves.

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