Starter
French Onion Soup
1 h 15 minServes 4Nutri-Score C€€
C
1 h 15 min
1 h 15 minFrench Onion Soup
what you need
Ingredients
onions (peeled and thinly sliced)Produce1 kg
butter (for caramelizing)Dairy50 g
olive oilPantry30 ml
garlic (cloves, minced)Produce2 pieces
flourGrains20 g
dry white wineBeverages150 ml
beef stockPantry1.2 litres
thyme (fresh sprigs)Spices3 g
bay leafSpices2 pieces
saltSpices5 g
black pepper (ground)Spices2 g
baguette (slices, toasted)Bakery8 pieces
gruyère cheese (grated)Dairy150 g
per serving
Nutrition
320kcal
- Carbs
- 33 g
- Proteins
- 14 g
- Fat
- 15 g
what you’ll use
Tools
Stockpot
Frying pan
Baking dish
Ladle
step by step
Method
- Step 1
Caramelize the onions
- Melt the butter with the olive oil in a stockpot over medium heat.
- Add the sliced onions with a pinch of salt and cook slowly, stirring often, until deep golden brown.
- Step 2
Build the soup base
- Stir in the garlic and cook until fragrant.
- Sprinkle over the flour and cook, stirring, for a minute.
- Pour in the white wine and let it reduce.
- Step 3
Simmer the soup
- Add the beef stock, thyme and bay leaf.
- Season with salt and pepper and simmer gently, partially covered.
- Step 4
Top and gratinate
- Ladle the soup into ovenproof bowls or a baking dish.
- Top with toasted baguette slices and a generous layer of grated gruyère.
- Bake until the cheese is melted and bubbling.
- Step 5
Serve
- Remove the bay leaf and thyme sprigs and serve the soup hot.