• French Onion Soup Recipe

French Onion Soup Recipe


6 individual ovenproof soup bowls

60 g of butter \ 2 oz

One kg of yellow onions, thinly sliced  \ 2 pounds

32 oz - 4 cups Vegetable stock - beef or veal stock stock is classic

Salt and pepper

Baquette cut into half-inch slices

175 g grated Gruyére, or Comtè, Swiss, Provolone \ 3 ounces

30 g melted butter to finish  \ 1 oz

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French Onion Soup Recipe

1. In a large sauce and melt the butter and cook the onions very gently until they are deep golden brown about 15 to 20 minutes. Medium heat

2. Add the stock, salt and pepper and simmer for 10 to 15 minutes almost to a boil

- Pre-heat the oven to 400°f -  Place the soup bowls in the oven to heat them

3. Warm the bread in the oven until dry and and lightly browned.

4. Remove the pre-heated soup bowls and place two or three individual slices of bread in and ladle the hot soup on top, the bread soaks up the liquid.

5. Cover the soup with a thick layer of grated cheese

6. Sprinkle with melted butter. 

7. Return bowls to the oven for about 10 minutes to melt the cheese

Be sure to serve piping hot.