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French Onion Soup

We’ll always have Paris... Come take a walk with us on the banks of the Seine and afterwards, we’ll settle down in a quaint brasserie on a sycamore lined boulevard with a chilled glass of Chablis. Even if Paris is still on your bucket list, this French Onion Soup will most definitely bring a certain je ne sais quoi to your dining table. It has a deep, rich, oniony flavor with hints of white wine and thyme. And if you needed any more persuading, there’s also the baguette and the broiled, gooey Gruyère... Allez, allez, go make this!


The recipe will easily serve 4, if you’re having it as a starter in smaller bowls, it could also serve 6 people.

2 large yellow onions, about 1 pound (500 g)

1 quart (1 liter) high quality beef stock

4 tbsp butter

1 tbsp all purpose flour

1 tsp salt

3 sprigs of thyme, plus a few leaves for garnishing

1 cup (250 ml) dry white wine

4 slices fresh baguette, plus more for serving

1 cup (350 g) grated Gruyère

fresh black pepper

Peel, halve and finely slice the onions. Over medium heat, melt the butter until foamy, then add the onions. Sauté until translucent and soft. Sprinkle flour over the onions and stir in. Add beef stock. Bring to a boil, then reduce heat, add the salt and thyme and simmer on low for 15 minutes. Take off heat, then stir in the white wine. Set aside. Preheat oven to broil setting.

Depending on how big the bowls are that you will be serving the soup in, you’ll need one or two slices of baguette per bowl. Don’t slice the baguette too thin or it’ll get too soggy in the oven. Toast as many slices as you’ll need until you have a good crunch on them. Fill four ovenproof bowls with soup, then gently place your baguette on top of the soup. Heap the Gruyère on each slice, then broil for about 5 minutes or until cheese is golden and bubbly. Remove from oven. Careful, hot! Garnish with a few thyme leaves and a grind or two of fresh black pepper. Serve immediately with plenty more baguette.

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