French Onion Soup

This recipe comes from Click on the title to view the original recipe, including full instructions and useful notes.


  • 100g unsalted butter
  • 1.25 kg brown/yellow onions, peeled, halved, thinly sliced
  • 3/4 cup (185ml) dry white wine (optional)
  • 2 tablespoons plain flour
  • 1.5 litres (6 cups) good quality beef stock OR chicken/veg stock
  • 2 dried (or 3 fresh) bay leaves
  • 3 sprigs fresh thyme (optional)
  • Salt & pepper, to taste
  • 6-8 slices French baguette, or other soft bread
  • 100g gruyere cheese, or mozza, or other cheese
  • Fresh parsley or thyme leaves to garnish (optional)


  1. Melt butter in a heavy based casserole pot over medium heat. When it starts to foam, add onions and stir to coat in butter.
  2. Turn heat down to medium low. Cook for 30 minutes stirring every few minutes, until the onions have softened and are semi transparent.
  3. Turn heat up to medium or medium high. Add salt, and cook for a further 20 – 30 minutes, stirring more regularly, until onions are deep golden and sweet.
  4. Deglaze the pan (optional): add wine, then simmer rapidly for 2 minutes until mostly evaporated, stirring to scrape the bottom of the pot.
  5. Sprinkle flour over the onion and cook for 1 minute.
  6. Add broth, thyme and bay leaves.
  7. Cover, lower heat so it’s simmering gently then simmer for 30 minutes.
  8. Preheat grill to high. Toast each side of bread until light golden.
  9. Top bread with cheese, then grill until melted and some brown spots appear.
  10. Season to taste with salt and pepper. Ladle into bowls. Top with 1 or 2 slices of cheesy toast.


See original recipe at for more detailed notes on what kind of wine, stock and bread to use, as well as nutritional information and more!

View more recipes featuring seasonal ingredients from the Green Connect farm here!