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.
61 K 4.0/5 (35 reviews)
2 hours 30 min.
Easy
24 people
11 IngredientsLast modified on: December 30th 2019
For 24 people, you will need:
- 1
2 litres 100 ml onion - 2
154.8 mls butter - 3
234 mls flour - 4
600 ml dry white wine - 5
6000 ml water - 6
6 chicken stock cubes - 7
12 slices bread - 8 124 mls butter
- 9
240 mls grated cheese - 10
salt - 11
pepper
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 154.8 mls 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 234 mls flour into the pan.
Stage 6 - 5 min.
Mix in and cook until starting to brown, stirring constantly.
Stage 7 - 1 min.
Pour in 600 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 6000 ml water (hot) with 6 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 12 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 | 950 RDI=360 % | 7,210 RDI=680 % | 410 RDI=60 % | 5,620 RDI=280 % | 23,540 RDI: 280 % |
| Per 100 g | 30 RDI=10 % | 210 RDI=20 % | 10 RDI=2 % | 160 RDI=8 % | 690 RDI: 8 % |
| Per person | 40 RDI=20 % | 300 RDI=30 % | 20 RDI=3 % | 230 RDI=10 % | 980 RDI: 10 % |
How much will it cost?
- For 24 people : 8.40 €
- Per person : 0.35 €
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: How to heat milk without it catching on the bottom of the pan, French baguettes, Puff or flaky pastry (pâte feuilletée), Special small breads, How to use gelatin, ... See them all 132
Onion
Like these other recipes: Risotto-style celeriac, Boeuf (beef) bourguignon, Artichoke hearts forestier , Endive and beer soup, Split peas "à la française", ... See them all 146
Dry white wine
Like these other recipes: Polenta with spinach and soft-poached egg, How to prepare cockles, Melt-in-the mouth meat and vegetables in a sealed casserole, Spring veal sauté , Rosemary steamed fish, ... See them all 67
Grated cheese
Like these other recipes: Algerian brik rolls, Enchiladas, Smoky potato and potimarron gratin, Gratin of beet tops and potatoes, Chilli chicken and spinach gratin, ... See them all 71
Other recipes you may also like
Stewed apple (compote)
Here is a very basic but delicious recipe, and the pitfalls to avoid.November 8th 20172.42 M 14.8 1 hour 15 min.
Brownies
Brownies are traditional North-American tray-baked cakes: always moist in texture, usually with chocolate and pecan nuts. Brownies should still be soft in the middle, so need to be slightly undercooked.March 8th 2020106 K4.1 35 min.
Jura bread
This speciality bread is full of all the character of the Jura: dry white wine (made with Savagnin grapes, of course), diced Comté cheese and toasted walnuts. "Jurassic bread" was is first name... The loaves can be made long, as shown here, or as small rolls. This is ideal as an aperitif snack,...October 24th 201759 K4.4 6 hours 9 min.
Apple paste
Apple paste, like most other fruit pastes, is a simple mixture of apple juice, sugar and a gelling agent - pectin here.November 6th 201975 K5 10 days 50 min.
Cauliflower and chickpea purée
Cauliflower and chickpeas go really well together. Here they are combined in a creamy purée which makes a delicious accompaniment for red meat, for example.January 27th 202138 K 45 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-11-24)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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.