French onion soup

French onion soup
This warming onion soup is an emblematic French dish, both in bistro cuisine and home cooking.

This is a very classic version. The long, slow cooking is the secret to revealing its full flavour.
54K 35 4.0
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Last modified on: December 30th 2019

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For 8 people, you will need:

Change to the quantities for: 4 people 8 people 16 people 24 people
How long does it take?
Time required for this recipe:
PreparationCookingStart to finish
34 min.1 hour 55 min.2 hours 29 min.
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Step by step recipe

Stage 1 - 20 min.
French onion soup
Prepare 700 g onion and chop finely.

Stage 2 - 3 min.
French onion soup
In a large saucepan or casserole, melt 50 g butter until it froths.

Stage 3 - 1 min.
French onion soup
When the butter is frothing well, add the chopped onions, salt and pepper. Mix well.

Stage 4 - 10 min.
French onion soup
Fry the onions on fairly high heat until lightly browned, stirring frequently to stop them burning.

Stage 5 - 2 min.
French onion soup
Sieve 50 g flour into the pan.

Stage 6 - 5 min.
French onion soup
Mix in and cook until starting to brown, stirring constantly.

Stage 7 - 1 min.
French onion soup
Pour in 200 ml dry white wine all at once.

Stage 8 - 3 min.
French onion soup
Stir until well mixed.

Leave to cook for 2 or 3 minutes while stirring.

Stage 9 - 1 min.
French onion soup
Pour in the chicken stock, made by mixing 2 litres water (hot) with 2 chicken stock cubes.

Bring to the boil.

Stage 10 - 1 hour 30 min.
French onion soup
When boiling, turn the heat down to its lowest, cover and leave to cook for 1 ½ to 2 hours.

Stage 11 - 5 min.
French onion soup
Meanwhile, butter 4 slices bread and top with grated cheese.

Press the cheese down gently to help it stick to the buttered bread.

Stage 12 - 4 min.
French onion soup
Cut the bread into small squares and arrange these on a baking sheet. Brown under the grill (keep an eye on the colour).

Stage 13 - 1 min.
French onion soup
When the onion soup is cooked, check the seasoning.

Stage 14 - 3 min.
French onion soup
Serve piping hot in large bowls, topped with with the cheese croutons.
Use either white or yellow onions, but preferably not red ones, as they are less suitable for the long slow cooking.

At stage 4 of the recipe, there are 2 conflicting schools of thought: some prefer the more traditional method of cooking the onions until they are dark brown, others (like me) only brown them lightly - it's a matter of taste, of course. I remember as a child staying with my grandmother Jeanne. She used to cook her onions until they were really dark and, back then, I loved that.

For the grated cheese, choose whatever you prefer that browns well, such as Comté, Gruyère or even Emmental.
Several days in the fridge, covered with plastic film.
Based on a recipe by Gaston Lenôtre.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
1,456 Kcal or 6,096 Kj48 gr240 gr98 gr
73 %18 %23 %15 %
Per 100 g
Energetic valueProteins CarbohydratesFats
44 Kcal or 184 Kj1 gr7 gr3 gr
2 %1 %1 %<1 %
Per person
Energetic valueProteins CarbohydratesFats
182 Kcal or 762 Kj6 gr30 gr12 gr
9 %2 %3 %2 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
Possible allergens in this recipe: Milk, Gluten, Sulfites
How much will it cost?
  • For 8 people : 4.19 €
  • Per person : 0.52 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
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