French onion soup

Name: French onion soup
Total time: 75 min
Yield: 3
Cuisine: French
Ingredients: 650 g Onion; 25 g Butter; 10 g Olive oil; 1000 g Prepared beef stock; 100 g White wine; 2 g Fresh thyme; 0.3 g Dried bay leaf; 120 g Wheat baguette; 75 g Gruyère; 1 g Black pepper

Slowly browned onions in beef broth with cheese-topped toast.

Estimated total time: 75 minutes3 portionsAbout 440 kcal per portion

French onion soup — real photograph of the prepared dish — Photo: Ludovic Péron · CC BY-SA 3.0 · Photo source. Representative dish photograph; recipe ingredient choices and plating may differ. Resized and JPEG-compressed for display.

Ingredients for 3 portions

650 g Onion
25 g Butter
10 g Olive oil
1000 g Prepared beef stock
100 g White wine
2 g Fresh thyme
0.3 g Dried bay leaf
120 g Wheat baguette
75 g Gruyère
1 g Black pepper

Method

Slice onions thinly. Heat butter and oil in a heavy pan and cook onions over medium-low heat for 35–40 minutes, stirring often, until deep golden.
Add wine and scrape the browned base. Simmer for 3 minutes, then add stock, thyme, bay and pepper and simmer for 20 minutes.
Toast baguette slices, top with grated Gruyère and grill until bubbling and golden.
Remove bay leaf and thyme stems. Ladle soup into bowls and place cheese toast on top.

All wine is included in the energy estimate; cooking does not guarantee that all alcohol evaporates.

Soupe à l’oignon

Allergens and ingredient checks

Listed allergens: celery, gluten, milk, sulphites. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

Recipe reference

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