French onion soup

Prep and cook time: 1 hour 20 minutes

Cannot be frozen            

Serves: 6


For the soup:

3 tbsp butter, cut into 3 pieces

6 large onions (about 4 lbs), halved and cut into ¼ thick slices

500 ml water

125 ml dry sherry or dry red wine

1000 ml chicken stock

500 ml beef stock

6 g fresh thyme, tied with kitchen twine

1 bay leaf

½ teaspoon salt

2 tbsp cornflour

For cheese croutons:

1 small French stick, cut into ½ slices

200 g Gruyere cheese, grated


  • Melt the butter in a large pan and aad the peeled and thinly sliced onions.
  • Cover and cook over low heat for 15 minutes, then remove the cover and cook until they are golden brown, stirring occasionally. Be careful not to over-caramelize them as they will make the soup taste bitter.
  • Stir in 2 cups water, wine, stock, thyme, bay leaf, and ½ teaspoon salt, scraping up final bits of browned crust on bottom and sides of the pot. Increase heat to high and bring to simmer.
  • Reduce heat to low, cover, and simmer for 30 minutes. Remove and discard herbs, then season with salt and pepper.
  • In a small bowl, mix the cornflour with about ¼ cup water until thoroughly blended. Add this mixture to the soup and stir until it comes back up to the boil. Simmer for a few minutes until the soup has thickened, then remove from heat.
  • For the croutons:
  • Heat oven to 200 C
  • While soup simmers, arrange bread slices in a single layer on a baking sheet and bake until crisp and golden at edges, about 10 minutes. Set aside.
  • Set individual grill-safe crocks on a baking sheet and fill each dish. Top each bowl with one or two bread slices (do not overlap slices) and sprinkle evenly with Gruyere.
  • Bake gently for 5 minutes until the cheese has melted and the bread is toasty.

ENJOY!!! 🙂

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