French onion soup

French onion soup


30 people made this

About this recipe: An authentic and warming recipe for French onion soup, complete with slices of baguette and topped with cheese.


Serves: 6 

  • 40g butter
  • 3 onions, thinly sliced
  • 2 tablespoons water
  • 20g plain flour
  • 1.5L chicken stock
  • 100ml white wine
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 6 slices baguette or crusty bread
  • 60g grated cheese, such as Comte or Gruyere

Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

  1. Melt the butter in a large saucepan over low heat and sauté the onions, uncovered, stirring constantly for 15 and 30 minutes, or until they start to colour. Add 2 tablespoons of cold water, cover and cook 15 minutes more.
  2. Add the flour and stir to coat the onions. Cook for another 5 minutes uncovered, stirring constantly. Add the stock, wine, salt and pepper, and bring to the boil. Reduce heat and simmer gently for 20 minutes. Adjust seasoning if necessary.
  3. Meanwhile, toast the bread till very crisp (so they don't break down once in the soup). Place one slice in each soup bowl, then ladle the soup over the toast. The bread will rise to the surface. Sprinkle each bowl with grated cheese.
  4. Place under the grill for 3 to 5 minutes, or until the cheese is melted and bubbly. Serve straightaway.


Do as the French do and remove the inner core of the onions before slicing. The French believe this makes the onion easier to digest. Enjoy!


French onion soup
French onion soup

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Reviews (3)


Neither me nor my husband are specially fond of European cooking, not to mention soups, which are the last on our favourites menu list. However this soup is exception, really delicious, quite thick ( I put a little bit less water than recommended), I added grilled toasts with cheddar, sprinkled with some parmesam cheese. I also used beef stock instead chicken one-all family winner, will be repeated soon. - 31 Jan 2016


lovely easy recipe and tastes fab - 28 Dec 2015


This is a FABULOUS French onion soup recipe and the only one I'll ever need! I followed the recipe to the letter, except I cooked the onions a lot longer so they were darker and caramelised (note, I also doubled the recipe, so there was simply more to cook!). I also cut my onions in half and sliced them; I didn't chop them like they do in the video (though the recipe itself says 'sliced', not 'chopped'). In the end it is almost unbelievable how much flavour there is from a soup that's little more than fat, onions and chicken stock. Lovely and will be enjoyed again and again! - 23 Nov 2015

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