Easy French Onion Soup

Easy French Onion Soup


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It's hard to explain just how satisfying a bowl of French onion soup is, particularly on a cold night.


Serves: 6 

  • 1 kg onions, thinly sliced
  • 60g unsalted butter
  • 4 cups beef stock
  • 4 cups chicken stock
  • salt and pepper, to taste
  • 60ml sherry
  • toasted baguette slices
  • 100g Gruyere, grated

Preparation:10min  ›  Cook:40min  ›  Ready in:50min 

  1. Melt the butter in a saucepan and add the onions. Cook over low heat until the onions caramelise, but do not burn them.
  2. Add 30ml of the beef stock and stir, scraping the bottom of the saucepan, until the onions are dry. Repeat this procedure until the onions are dark brown.
  3. Add the remaining beef and chicken stock. Simmer, covered, 20 minutes. Season with salt and pepper then add the sherry. Heat the oven to 180 degrees C.
  4. Divide the soup among six bowls that can go in the oven. Top each with a slice of toasted baguette and a sprinkling of cheese, then bake until the cheese melts.

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