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
4.20 €
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
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: Poitevin twist, Leek and potato soup, Fougasse with bacon and Comté, Choux pastry (pâte à choux), Cheese tart, ... See them all 141
Onion
Like these other recipes: Vegetable rosette tart, Creamy artichokes, Bourguignon potatoes , Morel risotto with Vin Jaune and Mont d'Or, Summer Salmon Blanquette, ... See them all 153
Dry white wine
Like these other recipes: Artichoke hearts forestier , Express sauerkraut, Blanquette of veal, Cured Pork Belly With Lentils, Hot box cheese , ... See them all 70
Grated cheese
Like these other recipes: Stuffed mushrooms au gratin, Spicy mustard cauliflower cheese, Algerian brik rolls, Creamy rice with spinach, Celeriac and mushroom gratin, ... See them all 75
Other recipes you may also like
Corn salad with croutons
Corn salad (or lamb's lettuce) leaves mixed with chopped hard-boiled eggs, mushrooms, spring onions, butter-fried croutons, and - of course - a good vinaigrette dressing. April 8th 2012145 K5 55 min.
Kouign-amann brioche
This is unusual brioche is halfway to being a Breton Kouign-amann. The difference is in the treatment of the dough, which is layered with sugar and butter. The basic dough is rolled out with butter in stages, like for croissants, but with 2 "turns" of sugar for one of butter (granulated and December 30th 201981 K4.3 15 hours 55 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 2020341 K5 2 hours 25 min.
Vanilla sugar
Almost essential in patisserie, you can find it in expensive little sachets of about 10g. It's necessary to distinguish between the vanilla sugar which really contains vanilla, and vanillin sugar, purely chemical which has never seen a vanilla pod. Here is how to quickly make a whole jar full of your own vanilla sugar. August 12th 2018446 K 15 30 min.
Fruit coulis (fruit purée)
Contrary to what people usually think, coulis is not just a simple fruit purée with sugar. Of course, this is the general principle, but it's possible to make something much better and more refined. This recipe is for a strawberry coulis (see below for other fruits): how to make it, but also how freeze it. October 20th 2012801 K 43 25 min.
The 2 comments already posted on this recipe