French Onion Soup

Comfort food for the winter months. With only few ingredients needed, this classic soup is a taste explosion in your mouth. It tastes even better the next day or the day after. It’s also a great way to use leftover bread, even if it’s a little stale. An option not mentioned in the recipe is a shot of cognac added to the soup while it’s cooking, the way it’s traditionally done in France.

Prep Time:
Cook Time:
1h 20mins
Total Time:
1h 40 mins
Tools Needed:
Large cooking bowl
Cutting board
Ovenproof soup bowls
Baking sheet
French Onion Soup


4 tablespoon olive oil
4 large onions (about 675g), thinly sliced
2 garlic gloves, finely chopped
1 teaspoon sugar
2 tablespoon fresh thyme
2 tablespoon all-purpose flour
1 cup dry white wine
2 litres chicken stock
8 slices of Homemade Bread
350g Gruyère cheese, grated


1. Heat oil over medium heat, add onions and cook soft and beginning to brown
2. Add garlic, sugar, and thyme
3. Continue cooking for 30 minutes, stirring frequently (onions should be well browned)
4. Sprinkle over flour and stir until well blended
5. Stir in the white wine and stock, bring to a boil (skim off any foam that rises)
6. Reduce heat and simmer for one hour
7. Place ovenproof soup bowls on a baking sheet and all 3/4 full with the soup
8. Place sliced bread on top of the soup and top with grated cheese
9. Grill soup bowls in oven until cheese begins to melt and bubble
10. Garnish with fresh thyme

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