classics, easy, french

onion soup


Onion soup is a great French kitchen classic which can be served at any time of the year. The caramelised onions are sweet but retain a hint of sharpness which makes your nose tingle.


onion soup
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1 litre beef stock
800 g onions sliced finely
40 g butter
4 slices baguette toasted
pepper freshly ground
  1. Melt the butter in a large pot. Add the onions and cook over a low heat for 40-50 minutes with the lid off. The onions should be dark and caramelised but should not be allowed to burn.
  2. Add the stock, season with salt & freshly ground black pepper and cook for a further 10 minutes.
  3. Serve in deep soup bowls and place a slice of toasted baguette in the centre of each bowl.
  4. (Optional) Sprinkle the baguette slices with the cheese and pop under a medium hot grill until the cheese is golden brown.

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