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French Onion Soup

I've assumed you won't be making your own stock - but, of course, that would be a great way of enhancing this dish if you have the time and inclination. And if you want to make this vegetarian - stick with vegetable stock.
The thyme is optional - but I like it.
If you can't get hold of Gruyere, try another hard cheese.
Make sure your serving bowls will survive a few minutes under the grill.
Prep Time 30 minutes
Cook Time 1 hour
Course dinner, lunch, Starter
Cuisine French
Servings 4

Ingredients
  

  • 1.3kg onions
  • 50g butter
  • 1.8 litres beef, chicken or vegetable stock
  • 2-3 sprigs thyme, optional
  • Salt and pepper
  • 4 slices baguette
  • 75g Gruyere

Instructions
 

  • Peel and thinly slice the onions.
  • Melt the butter in a large saucepan.
  • Add the onions over a low heat for about 40-60 minutes, with the lid off.
  • Stir often - you want the onions to become dark and caramelised, but you don't want to burn them.
  • Add the stock and thyme, if you're using some. Season with salt and pepper.
  • Bring to the boil and simmer for around 10 minutes.
  • While the soup is simmering, toast the baguette slices and grate the cheese. Turn on your grill to medium.
  • When you are ready to serve, check the seasoning is how you want it, remove the thyme sprigs and ladle the soup into bowls (deep ones if possible)
  • Put a piece of toasted baguette on top of each bowl, sprinkle over some grated Gruyere and place under the grill for a couple of minutes until the cheese is melting.
  • Serve - bearing in mind that your bowls will be very hot! And don't forget the rest of the baguette - delicious dipped into your soup.
Keyword onion, soup