Parmesan French Onion Soup

    1 hour 10 minutes

    Sliced onions simmered in vegetable stock, dry white wine and brandy, with bay leaves and thyme. Topped with crusty garlic bread and Parmesan cheese then grilled.

    26 people made this

    Serves: 4 

    • 5 1/4 cups vegetable stock, divided
    • 4 onions, sliced
    • a large pinch of caster sugar
    • 2 tablespoons plain flour
    • 1/2 cup dry white wine
    • 1 bay leaf
    • 1/2 teaspoon ground thyme
    • 1/2 teaspoon freshly ground black pepper
    • 1 tablespoon brandy
    • 1 clove garlic, halved
    • 4 slices crusty bread, toasted
    • 2 tablespoons grated Parmesan cheese

    Preparation:10min  ›  Cook:1hour  ›  Ready in:1hour10min 

    1. In a large saucepan, heat 4 tablespoons vegetable stock. Stir in the onion and cook over medium heat until golden, 15 minutes.
    2. Stir in the sugar and flour. Pour in the remaining vegetable stock and the wine. Stir in the bay leaf, thyme and pepper. Bring to a boil and let boil 8 minutes, stirring constantly; then reduce heat, partly cover and simmer 30 minutes.
    3. Preheat oven grill.
    4. Remove from stock mixture from heat, remove bay leaf and stir in brandy. Rub garlic clove over toast. Ladle the soup into 4 ovenproof bowls and float a piece of toast on top of each bowl. Sprinkle with the Parmesan.
    5. Place bowls under grill until cheese melts.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (22)


    Altered ingredient amounts. Perfect! The stock of this soup is rich and tasty. I omitted the sugar, even though there's hardly any, but I don't like too-sweet French Onion Soups, and I used Vidalia onions, which are sweet on their own. I slathered some minced garlic on the toast, instead of just rubbing a clove, since we love garlic in this house. You may miss the gooey mouth-feel from the lack of gobs of cheese, but the flavour is still really good, and this is much healthier. Be careful not to add too much black pepper without taste-testing, as it is quite noticeable, but not excessive, as long as you like pepper. Great recipe!  -  29 Sep 2008


    OUTSTANDING Just as it is- thanks!  -  29 Sep 2008


    It was okay.  -  29 Sep 2008