This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
This is a very classic version. The long, slow cooking is the secret to revealing its full flavour.
2 hours 30 min.
Easy
8 people
11 IngredientsLast modified on: December 30th 2019
For 8 people, you will need:
- 1
700 g onion - 2
50 g butter - 3
50 g flour - 4
200 ml dry white wine - 5
2 litres water - 6
2 chicken stock cubes - 7
4 slices bread - 8 40 g butter
- 9
80 g grated cheese - 10
salt - 11
pepper - Total weight: 3,340 grams
Change measures:
Times for this recipe
Preparation: 35 min.
Cooking: 1 hour 55 min.
All in all: 2 hours 30 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 2 - 3 min.
In a large saucepan or casserole, melt 50 g butter until it froths.
Stage 3 - 1 min.
When the butter is frothing well, add the chopped onions, salt and pepper. Mix well.
Stage 4 - 10 min.
Fry the onions on fairly high heat until lightly browned, stirring frequently to stop them burning.
Stage 5 - 2 min.
Sieve 50 g flour into the pan.
Stage 6 - 5 min.
Mix in and cook until starting to brown, stirring constantly.
Stage 7 - 1 min.
Pour in 200 ml dry white wine all at once.
Stage 8 - 3 min.
Stir until well mixed.
Leave to cook for 2 or 3 minutes while stirring.
Leave to cook for 2 or 3 minutes while stirring.
Stage 9 - 1 min.
Pour in the chicken stock, made by mixing 2 litres water (hot) with 2 chicken stock cubes.
Bring to the boil.
Bring to the boil.
Stage 10 - 1 hour 30 min.
When boiling, turn the heat down to its lowest, cover and leave to cook for 1 ½ to 2 hours.
Stage 11 - 5 min.
Meanwhile, butter 4 slices bread and top with grated cheese.
Press the cheese down gently to help it stick to the buttered bread.
Press the cheese down gently to help it stick to the buttered bread.
Stage 12 - 4 min.
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.
When the onion soup is cooked, check the seasoning.
Stage 14 - 3 min.
Serve piping hot in large bowls, topped with with the cheese croutons.
Remarks
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.
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.
Keeping: Several days in the fridge, covered with plastic film.
Source: Based on a recipe by Gaston Lenôtre.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 320 RDI=120 % | 2,410 RDI=230 % | 140 RDI=20 % | 1,890 RDI=100 % | 7,920 RDI: 100 % |
| Per 100 g | 9 RDI=4 % | 70 RDI=7 % | 4 RDI=1 % | 60 RDI=3 % | 240 RDI: 3 % |
| Per person | 40 RDI=20 % | 300 RDI=30 % | 20 RDI=3 % | 240 RDI=10 % | 990 RDI: 10 % |
How much will it cost?
- For 8 people : 4.20 €
- Per person : 0.55 €
Change currency: 
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)
Water
Like these other recipes: Citrus syrup, Poitevin twist, How to use gelatin, Toffee apple upside-down cake, Chocolate Chantilly , ... See them all 136
Onion
Like these other recipes: Mushrooms à la grecque, Turmeric risotto, Pissaladière with puff pastry, Mushroom bourguignon, Salmon marinated like herring, ... See them all 147
Dry white wine
Like these other recipes: Turmeric risotto, Red mullet fillets with a reduced white-wine sauce, Rosemary steamed fish, Mackerel Fillets in White Wine, Pea risotto "Mantecare", ... See them all 68
Grated cheese
Like these other recipes: Potimarron (chestnut pumpkin) "au gratin", Oxtail Parmentier, Spinach Mornay, Algerian brik rolls, Breton galettes (pancakes), ... See them all 73
Other recipes you may also like
Nanou's chocolate cake
A moist melting cake, very very chocolaty...June 22th 2013288 K4.6 1 hour 45 min.
Exotic fruit tart
An exotic fruit tart (bananas, kiwi and pineapple), with crisp pastry and almond cream which are cooked beforehand. It's a rather simple recipe, but the final result will impress your guests.May 27th 2020326 K5 2 hours 25 min.
Pear tart with almond cream
This is a very quick and easy tart to make, as everything (or almost) can be done in advance. A piece of sweetcrust pastry, some almond cream and pears? You have "everything you need".March 17th 2011369 K4.3 1 hour 15 min.
Frozen nougat
Dazzle your guests with this delicious dessert, a creamy blend of meringue, whipped cream and dried fruit that can be prepared several days in advance.November 17th 2024286 K4.5 1 hour 25 min.
Blackcurrant liqueur
The fruit liqueurs (or "creams" in French) are a mix of neutral alcohol in which fruits are macerated, and sugar syrup. They are the basis of the very famous "Kir", mixture of dry white wine and blackcurrant liqueur. This recipe is for blackcurrant, but it can be made with other soft fruits like...August 3rd 2013863 K 44.7 55 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-07-27)
Note: We'll never share your e-mail address with anyone else.
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
The 2 comments already posted on this recipe