This French Onion Soup recipe is a true winter warmer for the French at heart. French Onion Soup originates from France in the 18th century, traditionally made from beef broth, and caramelised onions. Onions were simple to grow and plentiful in earlier periods when other food sources was scarce. Our recipe uses a chicken stock base and is served with crusty French Baguette with Gruyère cheese.
French Onion Soup Recipe
- 60g Butter, unsalted
- 750g (1lb 10 oz) Onions, finely sliced
- 2 Garlic Cloves, crushed
- 40g (1/3 cup) All Purpose Plain Flour
- 2 Litres (8 cups) Chicken Stock (or Beef stock if you choose)
- 250ml (1 cup) White Wine
- 1 Fresh Bay Leaf
- 4 Thyme sprigs
- 3 Parsley stalks
- 12 1cm-thick slices of baguette cut on diagonal, lightly toasted
- 150g grated Gruyère
Melt butter in a large, heavy-based saucepan over medium heat, add onions, cover and cook, stirring occasionally, for about 25 minutes until onions are soft and begin to caramelise.
Add garlic and flour to the saucepan and stir for 2 minutes. Gradually add the wine and stock to the onions, and bring to the boil. Using kitchen twine, tie herbs together, add to onions with remaining stock and season to taste with sea salt and freshly ground black pepper. Be careful not to add too much salt as there is usually enough salt in the stock itself. Reduce heat and simmer, scraping the base to remove any caramelised bits, for 30-35 minutes.
Preheat oven to 200c. Ladle soup into individual oven-proof bowls and transfer to an oven tray. Scatter with half the Gruyère cheese, top each with two toasted baguette slices and scatter with remaining cheese. Place in oven and bake for 5 minutes or until cheese melts. Serve immediately.
In the photo above, I forgot to add the Gruyère underneath the baguette slices… which you really should remember to do The more cheese the better! Yum.