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Onion Soup Recipe (French recipe)

French Onion Soup

A rich and comforting French Onion Soup made with deeply caramelized onions, homemade beef stock, toasted baguette, and melted Gruyère cheese.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 2
Course: French Onion Soup, Onion soup, Soup
Cuisine: French
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

For the Soup
  • 2 yellow onions thinly sliced
  • 25 g butter
  • ½ tbsp vegetable oil
  • ½ tbsp all-purpose flour
  • 13 cl dry white wine
  • 500 ml water
  • salt to taste
  • black pepper to taste
For the Topping
  • 1 baguette or whatever you have
  • 50 g Comté cheese grated

Equipment

  • 1 large saucepan
  • 1 Wooden spoon
  • 1 knife
  • 1 Cutting board
  • 1 oven-safe soup bowls 2 bowls
  • 1 grater for cheese
  • 1 oven grill or broiler

Method
 

Step 1: Slice the Onions
  1. Peel the onions.
  2. Cut them in half.
  3. Slice them into thin strips.
Step 2: Caramelize the Onions
  1. Melt the butter with the oil in a saucepan over low heat.
  2. Add the sliced onions.
  3. Cook for about 15 minutes, stirring frequently, until soft and golden brown.
Step 3: Finish the Soup
  1. Sprinkle the flour over the onions and stir for 1 minute.
  2. Pour in the white wine and scrape up any browned bits from the bottom of the pan.
  3. Add the water.
  4. Season with salt and black pepper
  5. Simmer uncovered for 10 minutes.
Step 4: Prepare the Bread
  1. Toast the bread slices until crisp.
Step 5: Gratin and Serve
  1. Divide the soup between two oven-safe bowls.
  2. Place the toasted bread on top.
  3. Cover generously with grated Comté cheese.
  4. Broil for 3–5 minutes, or until the cheese is melted and golden.

Notes

  • Yellow onions are the traditional choice for French Onion Soup.
  • Caramelizing the onions slowly creates the soup's signature sweet flavor.
  • Comté is traditional, but Gruyère or Emmental are excellent alternatives.
  • For a richer flavor, substitute the water with beef or vegetable stock.
  • Use a rustic baguette instead of sandwich bread for a more authentic texture.
  • Serve immediately while the cheese is hot and bubbly.