French onion soup

Whip up this true classic
recipe, soup, vegetables
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Recipe from: 3 August 2015
Preparation time: 10 min
Cooking time: 2h


  • 4
    large brown onions
  • 100
  • 1
    plain flour
  • 1
    fresh thyme leaves
  • 1
    balsamic vinegar
  • 500
    white wine
  • 500
    beef stock (good quality)
  • 1
  • Salt and pepper
  • 4
    slices of day-old baguette
  • Melted butter
  • 100
    Gruyère, Parmesan or Pecorino, finely grated
Servings: Change Serving


Peel the onions then cut them in half, slice them into half-moons as finely as possible (I use a mandolin)

Over a low heat, melt the butter in a large, heavy bottomed pan, add the sliced onions and season with salt and pepper

On a low heat, cook the onions until they turn a deep walnut colour. Stir them regularly as you do not want the onions to burn. This is the most important part of the recipe as burnt onions will ruin the soup. The onions may take up to an hour to cook.

Add the flour and thyme, stir for a couple of minutes (making sure the flour doesn’t catch on the base of the pan and burn)

De-glaze the pan with the vinegar and half the wine, simmer for a couple of minutes, add the remaining wine and beef stock, bring the soup to a boil.

Reduce the heat, partially cover and simmer for an hour, after which add the brandy and check for seasoning.

Brush the baguette slices with the melted butter and lightly toast on both sides.

When ready to serve, ladle the soup into ovenproof soup dishes, top with the prepared croutons and cover with a generous heap of cheese. Place in a preheated grill and cook until golden.

Serve immediately.

Recipe reprinted with permission of The Muddled Pantry. To see more recipes, please click here.

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