French Onion Soup

Name: French Onion Soup
Total time: 1 h 41 min
Yield: 4 servings
Ingredients: 1,200 g Yellow onion; 2 clove Garlic; 60 g Unsalted butter; 1 tbsp Extra-virgin olive oil; 1 tsp Salt; 4 sprig Fresh thyme; 2 piece Bay leaf; 1 tbsp Plain flour; 250 ml Dry white wine; 1,500 ml Beef stock; 1 pinch Ground black pepper; 8 piece Baguette; 200 g Gruyère

1 hr 41 min · 17 min active · makes 8 slices · ~3.25 l · Medium

French onion soup with caramelized yellow onions, white wine, and thyme, finished with toasted baguette and melted cheese. Serves 4.

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French Onion Soup

French onion soup with caramelized yellow onions, white wine, and thyme, finished with toasted baguette and melted cheese. Serves 4.

See more →

TOTAL TIME

1 hr 41 min

ACTIVE TIME

17 min

QUANTITY

8 slices · ~3.25 l

DIFFICULTY

Medium

CUISINE

—

Who’s eating

People here are for suitability — allergies, preferences and what to watch for. Portion sizing is off for this recipe.

Portions & fullness

Ingredients0/13

Tools0/15

Ingredients

0/13 gathered · 4 servings

1,200g

2clove

60g

1tbsp

1tsp

4sprig

2piece

1tbsp

250ml

1,500ml

1pinch

8piece

200g

#	Quantity	Notes	State
1	1,200g	—	—
2	2clove	—	—
3	60g	—	—
4	1tbsp	—	—
5	1tsp	—	—
6	4sprig	—	—
7	2piece	—	—
8	1tbsp	—	—
9	250ml	—	—
10	1,500ml	—	—
11	1pinch	—	—
12	8piece	—	—
13	200g	—	—

Tools

16 items

Serveware

1 item

Procedure

36 steps

1 of 36

Peel the onions, halve them through the root, and set them cut-side down on the board.

Yellow onion · 1,200 g

⏱ 2 min

ResultPeeled yellow onion

2 of 36

Slice each onion half thinly from root to tip into half-moon strips about 3 mm thick.

Peeled yellow onion · step 1

⏱ 3 min

ResultSliced yellow onionused in step 8

3 of 36

Crush each garlic clove flat with the side of the knife and slip off the skin.

Garlic · 2 clove

⏱ 30s

ResultPeeled garlic cloves

4 of 36

Finely chop the peeled garlic cloves into a fine mince.

Peeled garlic cloves · step 3

⏱ 30s

ResultFinely chopped garlicused in step 12

5 of 36

Add the butter to the saucepan.

Unsalted butter · 60 g

⏱ 5s

ResultUnsalted butter

6 of 36

Pour the olive oil into the saucepan with the butter.

Extra-virgin olive oil · 1 tbsp

⏱ 5s

ResultUnsalted butter and extra-virgin olive oil

7 of 36

Set the pan over a medium heat and melt the butter with the oil, swirling occasionally, until the butter is fully melted and just beginning to foam.

⏱ 2 min

ResultFoaming butter and oil

8 of 36

Tip all the sliced onions into the pan.

Sliced yellow onion · step 2

⏱ 10s

ResultSliced yellow onion and foaming butter and oil

9 of 36

Sprinkle the salt over the onions to help draw out their moisture.

Salt · 1 tsp

⏱ 5s

ResultSliced yellow onion and foaming butter mixture

10 of 36

Stir the onions thoroughly to coat them in the butter and oil.

⏱ 30s

ResultSalted onions in fat

11 of 36

Cook the onions over a medium-low heat, stirring every 5 minutes and scraping up any sticky bits from the base, for about 50 minutes until they are deeply golden, jammy and reduced to a fraction of their original volume.

⏱ 50 min

ResultDeeply caramelised onions

12 of 36

Add the finely chopped garlic to the caramelised onions.

Finely chopped garlic · step 4

⏱ 10s

ResultDeeply caramelised onions and finely chopped garlic

13 of 36

Tuck the thyme sprigs into the onions.

Fresh thyme · 4 sprig

⏱ 5s

ResultDeeply caramelised onions and finely chopped garlic and fresh thyme

14 of 36

Add the bay leaves to the pan.

Bay leaf · 2 piece

⏱ 5s

ResultDeeply caramelised onion and finely chopped garlic mixture

15 of 36

Stir everything together and cook for a further 2 minutes until the garlic is fragrant.

⏱ 1 min 30s

ResultFragrant caramelised onions with herbs

16 of 36

Scatter the flour over the onions.

Plain flour · 1 tbsp

⏱ 5s

ResultFragrant caramelised onions with herbs and plain flour

17 of 36

Stir the flour into the onions and cook, stirring constantly, for 2 minutes to cook out the raw flour taste.

⏱ 1 min 30s

ResultFlour-coated caramelised onions

18 of 36

Pour the white wine into the pan, scraping the base vigorously with the spoon to lift any caramelised bits.

Dry white wine · 250 ml

⏱ 10s

ResultFlour-coated caramelised onions and dry white wine

19 of 36

Let the wine bubble and reduce for about 3 minutes, stirring occasionally, until the pan is nearly dry.

⏱ 3 min

ResultWine-reduced onion base

20 of 36

Pour the beef stock into the pan and stir to combine.

Beef stock · 1,500 ml

⏱ 15s

ResultWine-reduced onion base and beef stock

21 of 36

Bring the soup to a gentle boil, then reduce the heat and simmer uncovered for 20 minutes to allow the flavours to meld and deepen.

⏱ 20 min

ResultFrench onion soup

22 of 36

Season the soup with a pinch of ground black pepper and stir it in.

Ground black pepper · 1 pinch

⏱ 5s

ResultFrench onion soup and ground black pepper

23 of 36

Fish out and discard the thyme sprigs and bay leaves from the soup.

⏱ 20s

ResultSeasoned french onion soupused in step 32

24 of 36

Preheat the oven

200°C

⏱ 10 min

25 of 36

Cut the baguette on a slight diagonal into 8 slices, each about 1.5 cm thick.

Baguette · 8 piece

⏱ 1 min

ResultSliced baguette

26 of 36

Lay the baguette slices in a single layer on the baking tray.

Sliced baguette · step 25

⏱ 10s

ResultSliced baguette

27 of 36

Slide the baking tray of baguette slices into the oven.

⏱ 5s

ResultSliced baguette

28 of 36

Bake the slices for 8 minutes, turning once halfway through, until crisp and golden on both sides.

200°C

⏱ 8 min

ResultToasted baguette croutons

29 of 36

Slide the baking tray out of the oven using oven gloves and set it on a heatproof surface.

⏱ 10s

ResultToasted baguette croutons

30 of 36

Lift the toasted baguette slices off the tray onto a wire rack, leaving the tray free.

Toasted baguette croutons · step 29

⏱ 15s

ResultToasted baguette croutonsused in step 33

31 of 36

Grate the Gruyère on the coarse side of the grater into a small bowl.

Gruyère · 200 g

⏱ 1 min

ResultGrated Gruyèreused in step 34

32 of 36

Ladle the hot soup into 4 heatproof soup bowls, filling each about three-quarters full.

Seasoned french onion soup · step 23

⏱ 30s

ResultSeasoned french onion soup

33 of 36

Float 2 toasted baguette croutons on the surface of the soup in each bowl.

Toasted baguette croutons · step 30

⏱ 20s

ResultSeasoned french onion soup and cooled toasted baguette croutons

34 of 36

Divide the grated Gruyère evenly over the croutons in each bowl, covering the surface generously.

Grated Gruyère · step 31

⏱ 20s

ResultSeasoned french onion soup and cooled toasted baguette croutons and grated gruyère

35 of 36

Set the filled soup bowls on the now-empty baking tray and carefully slide them into the oven using oven gloves.

⏱ 10s

ResultSeasoned french onion soup and cooled toasted baguette croutons and grated gruyère

36 of 36

Bake for 8 minutes until the cheese is melted, bubbling and beginning to colour at the edges.

200°C

⏱ 8 min

ResultBubbling gratinéed soup

Total Time1 hr 41 min

#	Product	Tool	Action
1	1,200 g		Peel the onions, halve them through the root, and set them cut-side down on the board.⏱ 2 minResultPeeled yellow onion
2	Peeled yellow onionstep 1		Slice each onion half thinly from root to tip into half-moon strips about 3 mm thick.⏱ 3 minResultSliced yellow onionused in step 8
3	2 clove		Crush each garlic clove flat with the side of the knife and slip off the skin.⏱ 30sResultPeeled garlic cloves
4	Peeled garlic clovesstep 3		Finely chop the peeled garlic cloves into a fine mince.⏱ 30sResultFinely chopped garlicused in step 12
5	60 g		Add the butter to the saucepan.⏱ 5sResultUnsalted butter
6	1 tbsp		Pour the olive oil into the saucepan with the butter.⏱ 5sResultUnsalted butter and extra-virgin olive oil
7	—		Set the pan over a medium heat and melt the butter with the oil, swirling occasionally, until the butter is fully melted and just beginning to foam.⏱ 2 minResultFoaming butter and oil
8	Sliced yellow onionstep 2		Tip all the sliced onions into the pan.⏱ 10sResultSliced yellow onion and foaming butter and oil
9	1 tsp		Sprinkle the salt over the onions to help draw out their moisture.⏱ 5sResultSliced yellow onion and foaming butter mixture
10	—		Stir the onions thoroughly to coat them in the butter and oil.⏱ 30sResultSalted onions in fat
11	—		Cook the onions over a medium-low heat, stirring every 5 minutes and scraping up any sticky bits from the base, for about 50 minutes until they are deeply golden, jammy and reduced to a fraction of their original volume.⏱ 50 minResultDeeply caramelised onions
12	Finely chopped garlicstep 4		Add the finely chopped garlic to the caramelised onions.⏱ 10sResultDeeply caramelised onions and finely chopped garlic
13	4 sprig		Tuck the thyme sprigs into the onions.⏱ 5sResultDeeply caramelised onions and finely chopped garlic and fresh thyme
14	2 piece		Add the bay leaves to the pan.⏱ 5sResultDeeply caramelised onion and finely chopped garlic mixture
15	—		Stir everything together and cook for a further 2 minutes until the garlic is fragrant.⏱ 1 min 30sResultFragrant caramelised onions with herbs
16	1 tbsp		Scatter the flour over the onions.⏱ 5sResultFragrant caramelised onions with herbs and plain flour
17	—		Stir the flour into the onions and cook, stirring constantly, for 2 minutes to cook out the raw flour taste.⏱ 1 min 30sResultFlour-coated caramelised onions
18	250 ml		Pour the white wine into the pan, scraping the base vigorously with the spoon to lift any caramelised bits.⏱ 10sResultFlour-coated caramelised onions and dry white wine
19	—		Let the wine bubble and reduce for about 3 minutes, stirring occasionally, until the pan is nearly dry.⏱ 3 minResultWine-reduced onion base
20	1,500 ml		Pour the beef stock into the pan and stir to combine.⏱ 15sResultWine-reduced onion base and beef stock
21	—		Bring the soup to a gentle boil, then reduce the heat and simmer uncovered for 20 minutes to allow the flavours to meld and deepen.⏱ 20 minResultFrench onion soup
22	1 pinch		Season the soup with a pinch of ground black pepper and stir it in.⏱ 5sResultFrench onion soup and ground black pepper
23	—		Fish out and discard the thyme sprigs and bay leaves from the soup.⏱ 20sResultSeasoned french onion soupused in step 32
24	—	200°C	Preheat the oven⏱ 10 min
25	8 piece		Cut the baguette on a slight diagonal into 8 slices, each about 1.5 cm thick.⏱ 1 minResultSliced baguette
26	Sliced baguettestep 25		Lay the baguette slices in a single layer on the baking tray.⏱ 10sResultSliced baguette
27	—		Slide the baking tray of baguette slices into the oven.⏱ 5sResultSliced baguette
28	—	200°C	Bake the slices for 8 minutes, turning once halfway through, until crisp and golden on both sides.⏱ 8 minResultToasted baguette croutons
29	—		Slide the baking tray out of the oven using oven gloves and set it on a heatproof surface.⏱ 10sResultToasted baguette croutons
30	Toasted baguette croutonsstep 29		Lift the toasted baguette slices off the tray onto a wire rack, leaving the tray free.⏱ 15sResultToasted baguette croutonsused in step 33
31	200 g		Grate the Gruyère on the coarse side of the grater into a small bowl.⏱ 1 minResultGrated Gruyèreused in step 34
32	Seasoned french onion soupstep 23		Ladle the hot soup into 4 heatproof soup bowls, filling each about three-quarters full.⏱ 30sResultSeasoned french onion soup
33	Toasted baguette croutonsstep 30		Float 2 toasted baguette croutons on the surface of the soup in each bowl.⏱ 20sResultSeasoned french onion soup and cooled toasted baguette croutons
34	Grated Gruyèrestep 31		Divide the grated Gruyère evenly over the croutons in each bowl, covering the surface generously.⏱ 20sResultSeasoned french onion soup and cooled toasted baguette croutons and grated gruyère
35	—		Set the filled soup bowls on the now-empty baking tray and carefully slide them into the oven using oven gloves.⏱ 10sResultSeasoned french onion soup and cooled toasted baguette croutons and grated gruyère
36	—	200°C	Bake for 8 minutes until the cheese is melted, bubbling and beginning to colour at the edges.⏱ 8 minResultBubbling gratinéed soup
Total Time			1 hr 41 min

Serving

Remove the bowls from the oven carefully using oven gloves and set them on a heatproof surface.
Serve the soup immediately, warning diners that the bowls are very hot.

Nutrition

per serving

Estimated · pre-cooking · 92% ingredients covered

Nutrient	Per serving
	570kcal
	27g
	33g
	18g
	35g
	16g
	6g
	1,764mg

Ingredients0/13

Tools0/15

Recipe

French Onion Soup

French onion soup with caramelized yellow onions, white wine, and thyme, finished with toasted baguette and melted cheese. Serves 4.

What you’ll doYou will slice onions and cook them slowly over medium-low heat for about 50 minutes, stirring frequently, until they turn deep golden and jammy. After adding garlic, herbs and flour, you will deglaze the pan with wine, add stock and simmer for 20 minutes. Meanwhile, you will toast baguette slices and grate cheese. Finally, you will ladle soup into bowls, top each with croutons and cheese, and bake until the cheese bubbles and browns.

Serves4

Total1 hr 41 min

LevelMedium

Ingredients

Yellow onion1,200 g
Garlic2 clove
Unsalted butter60 g
Extra-virgin olive oil1 tbsp
Salt1 tsp
Fresh thyme4 sprig
Bay leaf2 piece
Plain flour1 tbsp
Dry white wine250 ml
Beef stock1,500 ml
Ground black pepper1 pinch
Baguette8 piece
Gruyère200 g

Tools

SpoonSmall bowlBread knifeOvenLarge heavy based saucepanChef's knifeWire rackWooden spoonCutting boardBaking trayGraterBowlLadleOven gloveChopping boardSoup bowl

Method

Peel the onions, halve them through the root, and set them cut-side down on the board.

2 minChopping board, Chefs knifeYellow onion · 1,200 g

Slice each onion half thinly from root to tip into half-moon strips about 3 mm thick.

Result · Sliced yellow onion · used in step 8

3 minChopping board, Chefs knifePeeled yellow onion · step 1

Crush each garlic clove flat with the side of the knife and slip off the skin.

30sChopping board, Chefs knifeGarlic · 2 clove

Finely chop the peeled garlic cloves into a fine mince.

Result · Finely chopped garlic · used in step 12

30sChopping board, Chefs knifePeeled garlic cloves · step 3

Add the butter to the saucepan.

5sLarge heavy based saucepanUnsalted butter · 60 g

Pour the olive oil into the saucepan with the butter.

5sLarge heavy based saucepanExtra-virgin olive oil · 1 tbsp

Set the pan over a medium heat and melt the butter with the oil, swirling occasionally, until the butter is fully melted and just beginning to foam.

2 minLarge heavy based saucepan, Wooden spoon

Tip all the sliced onions into the pan.

10sLarge heavy based saucepanSliced yellow onion · step 2

Sprinkle the salt over the onions to help draw out their moisture.

5sLarge heavy based saucepanSalt · 1 tsp

Stir the onions thoroughly to coat them in the butter and oil.

30sLarge heavy based saucepan, Wooden spoon

50 minLarge heavy based saucepan, Wooden spoon

Add the finely chopped garlic to the caramelised onions.

10sLarge heavy based saucepanFinely chopped garlic · step 4

Tuck the thyme sprigs into the onions.

5sLarge heavy based saucepanFresh thyme · 4 sprig

Add the bay leaves to the pan.

5sLarge heavy based saucepanBay leaf · 2 piece

Stir everything together and cook for a further 2 minutes until the garlic is fragrant.

1 min 30sLarge heavy based saucepan, Wooden spoon

Scatter the flour over the onions.

5sLarge heavy based saucepanPlain flour · 1 tbsp

Stir the flour into the onions and cook, stirring constantly, for 2 minutes to cook out the raw flour taste.

1 min 30sLarge heavy based saucepan, Wooden spoon

Pour the white wine into the pan, scraping the base vigorously with the spoon to lift any caramelised bits.

10sLarge heavy based saucepan, SpoonDry white wine · 250 ml

Let the wine bubble and reduce for about 3 minutes, stirring occasionally, until the pan is nearly dry.

3 minLarge heavy based saucepan, Wooden spoon

Pour the beef stock into the pan and stir to combine.

15sLarge heavy based saucepanBeef stock · 1,500 ml

Bring the soup to a gentle boil, then reduce the heat and simmer uncovered for 20 minutes to allow the flavours to meld and deepen.

20 minLarge heavy based saucepan, Wooden spoon

Season the soup with a pinch of ground black pepper and stir it in.

5sLarge heavy based saucepan, SpoonGround black pepper · 1 pinch

Fish out and discard the thyme sprigs and bay leaves from the soup.

Result · Seasoned french onion soup · used in step 32

20sLarge heavy based saucepan

Preheat the oven

200°C10 minOven

Cut the baguette on a slight diagonal into 8 slices, each about 1.5 cm thick.

1 minChopping board, Cutting board, Bread knifeBaguette · 8 piece

Lay the baguette slices in a single layer on the baking tray.

10sBaking traySliced baguette · step 25

Slide the baking tray of baguette slices into the oven.

5sBaking tray, Oven, Oven glove

Bake the slices for 8 minutes, turning once halfway through, until crisp and golden on both sides.

200°C8 minBaking tray, Oven

Slide the baking tray out of the oven using oven gloves and set it on a heatproof surface.

10sBaking tray, Oven, Oven glove

Lift the toasted baguette slices off the tray onto a wire rack, leaving the tray free.

Result · Toasted baguette croutons · used in step 33

15sWire rackToasted baguette croutons · step 29

Grate the Gruyère on the coarse side of the grater into a small bowl.

Result · Grated Gruyère · used in step 34

1 minSmall bowl, GraterGruyère · 200 g

Ladle the hot soup into 4 heatproof soup bowls, filling each about three-quarters full.

30sSoup bowl, LadleSeasoned french onion soup · step 23

Float 2 toasted baguette croutons on the surface of the soup in each bowl.

20sSoup bowlToasted baguette croutons · step 30

Divide the grated Gruyère evenly over the croutons in each bowl, covering the surface generously.

20sSoup bowlGrated Gruyère · step 31

Set the filled soup bowls on the now-empty baking tray and carefully slide them into the oven using oven gloves.

10sSoup bowl, Oven, Oven glove

Bake for 8 minutes until the cheese is melted, bubbling and beginning to colour at the edges.

200°C8 minSoup bowl, Oven

Remove the bowls from the oven carefully using oven gloves and set them on a heatproof surface.

15sSoup bowl, Oven, Oven glove

Serve the soup immediately, warning diners that the bowls are very hot.

Result · French Onion Soup

10sSoup bowl

Printed 6 October 2026