French Onion Soup

French onion soup is a classic for a reason. It’s delicious, rich and so comforting – literally a hug in a bowl. The ingredient list isn’t long but quality is important: using high-quality beef stock makes all the difference.

  • Author: zenak
  • Prep Time: 20 minutes
  • Total Time: 2 hours
  • Yield: 4 1x


  • 50g unsalted butter
  • 2 tbsp extra-virgin olive oil
  • 4 white onions, thinly sliced
  • 1 large garlic clove, thinly sliced
  • 1 litre rich, good-quality beef stock
  • 150ml dry sherry
  • 2 sprigs thyme
  • 1 fresh bay leaf
  • ½ baguette
  • 100g gruyere
  • sprinkle of fresh chives, finely chopped


  1. Melt the butter and olive oil in a large saucepan set over a medium heat. Add the onions and garlic and season generously with salt and pepper. Cook, stirring occasionally, until softened and caramelised, 45 mins to 1 hour.
  2. Add the sherry, bring to a boil and simmer until mostly reduced, then add the beef stock, thyme and bay leaves. Cook, stirring occasionally, for a further 30 minutes, or until reduced to your desired consistency.
  3. Heat your oven to 220C. Slice the baguette, arrange in a single layer on a baking tray and bake, flipping once halfway through, until golden on both sides.
  4. Divide the soup between heatproof bowls, top with toasted baguette and some grated gruyere. Bake until the cheese is bubbling and golden brown, 6 to 8 minutes, then top with chives, serve and enjoy.

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11 months ago

This has been our go to soup this winter.