The classic French onion soup — onions slowly caramelised and simmered in a rich beef and wine broth, topped with toasted bread and bubbling melted Gruyère.
French onion soup is the ultimate cold-weather comfort — deeply caramelised onions simmered in rich beef stock and wine, topped with toasted bread and a bubbling layer of melted Gruyère. The magic is all in slowly browning the onions until sweet and golden. It's rustic, soul-warming and well worth the patient stirring.
Prep 15 min
Cook 60 min
Total 75 min
Medium
- 50g Butter
- 1 tbs Olive Oil
- 1 kg Onion
- 1 tsp Sugar
- 4 sliced Garlic Clove
- 2 tbs Plain Flour
- 250ml Dry White Wine
- 1L Beef Stock
- 4 sliced Bread
- 140g Gruyère
Tags:
SoupVideo
Preparation
- Melt the butter with the oil in a large heavy-based pan. Add the onions and fry with the lid on for 10 minutes until soft. Sprinkle in the sugar and cook for 20 minutes more, stirring frequently, until deeply caramelised and golden, taking care they don't burn towards the end.
- Add the garlic for the final few minutes, then sprinkle in the flour and stir well. Increase the heat and keep stirring as you gradually add the wine, followed by the hot stock. Cover and simmer for 15–20 minutes.
- To serve, heat the grill and toast the bread. Ladle the soup into heatproof bowls, top with the toast, pile on the cheese, and grill until melted.
Tips from the ZestyPlate Kitchen
- Caramelise the onions low and slow until deeply golden — this is the most important step and can't be rushed.
- A pinch of sugar helps the onions caramelise and balances any bitterness.
- Deglaze with the wine, scraping up the browned bits, for extra depth of flavour.
- Use ovenproof bowls and pile on plenty of cheese so it bubbles and browns under the grill.
Frequently Asked Questions
At least 30 minutes, often longer, until they're deep golden and jammy. This slow browning is what gives the soup its rich, sweet flavour.
Yes — use a good rich vegetable stock instead of beef. Adding a splash of soy or a little miso boosts the savoury depth.
Gruyère is classic for its nutty flavour and excellent melt. Comté or a mix with a little Parmesan also work well.
Yes — the soup base keeps and improves for a few days. Add the bread and cheese topping and grill just before serving.
