Onion soup with gruyère twists

There's nothing quite like a warm bowl of onion soup on a chilly evening. This recipe includes homemade cheesy gruyère twists - the perfect dunking instrument to soak up all that soupy goodness

By Jennene Plummer
  • 10 mins preparation
  • 35 mins cooking
  • Serves 4
  • Print
This recipe first appeared in Woman's Day.
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  • 75 gram butter
  • 2 large onions, sliced
  • 1 leek, sliced
  • 1 red onion, sliced
  • 4 shallots, sliced
  • 3 garlic cloves, crushed
  • 2 teaspoon thyme leaves
  • 6 cup vegetable stock
  • 300 gram potatoes, peeled, chopped
  • 3 spring onions, sliced
  • crème fraïche, snipped chives, fried shallots to serve
Gruyère twists
  • 2 sheets frozen puff pastry, partially thawed
  • 1 tablespoon wholegrain mustard
  • 1/3 cup grated gruyère


  • 1
    Preheat oven to hot, 200°C. Line an oven tray with baking paper.
  • 2
    In a large saucepan, melt butter on medium. Sauté onion, leek, red onion, shallots, garlic and thyme for 12-15 minutes, stirring occasionally until lightly caramelised. Add stock and potato. Bring to the boil. Reduce heat to low and simmer, covered, for 20 minutes until tender.
  • 3
    For the gruyère twists: Spread 1 sheet of pastry with mustard and sprinkle with cheese. Season. Place second pastry sheet on top, pressing together. Cut into 10 equal strips. Holding each end, twist strip and place on tray. Bake for 12-15 minutes until golden and crisp.
  • 4
    Using a stick mixer, purée soup until smooth. Season to taste.
  • 5
    Just before serving, stir spring onion through. Dollop with crème fraïche, then sprinkle with chives and fried shallots. Accompany with gruyère twists.