French onion soup

Based on 26 ratings
Julie

Julie

Editor-in-Chief

Difficulty

Easy 👌
60
min.
Preparation
10
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
1 kg onions
10 g parlsey
lemon (zest)
7 cloves garlic
100 g Gruyère cheese
5 sprigs thyme
bay leaf
1 tbsp brown sugar
1¼ l vegetable stock
150 ml white wine
baguette
salt
pepper
ghee for frying
butter for frying
Metric
Imperial

Utensils

  • fine grater
  • cutting board
  • knife
  • grater
  • small bowl
  • cooking spoon
  • large pot
  • oven
  • large ovenproof pot
  • frying pan

Nutrition per serving

Cal
190
Protein
5 g
Fat
13 g
Carb
13 g
  • Step 1/6

    Finely chop parsley. Zest lemon and mix with parsley; set aside in a small bowl. Peel and finely chop garlic. Grate Gruyère cheese and set aside. Peel and thinly slice onions.
    • 10 g parsley
    • lemon
    • 7 cloves garlic
    • 100 g Gruyère cheese
    • 1 kg onions
    • fine grater
    • cutting board
    • knife
    • grater
    • small bowl

    Finely chop parsley. Zest lemon and mix with parsley; set aside in a small bowl. Peel and finely chop garlic. Grate Gruyère cheese and set aside. Peel and thinly slice onions.

  • Step 2/6

    Heat ghee in a large pot over medium heat. Add thyme, sliced onions, garlic, and bay leaf. Stirring constantly, cook over high heat for approx. 5 – 10 min., or until the onions become transparent. Reduce heat to medium and cook for approx. 10 min. more.
    • 5 sprigs thyme
    • bay leaf
    • ghee for frying
    • cooking spoon
    • large pot

    Heat ghee in a large pot over medium heat. Add thyme, sliced onions, garlic, and bay leaf. Stirring constantly, cook over high heat for approx. 5 – 10 min., or until the onions become transparent. Reduce heat to medium and cook for approx. 10 min. more.

  • Step 3/6

    Add brown sugar, salt, and pepper to the pot. Pour in the vegetable stock and wine and cook over medium heat for approx. 30 min.
    • 1 tbsp brown sugar
    • 1¼ l vegetabe stock
    • 150 ml white wine
    • salt
    • pepper

    Add brown sugar, salt, and pepper to the pot. Pour in the vegetable stock and wine and cook over medium heat for approx. 30 min.

  • Step 4/6

    Pre-heat oven to 200°C/390°F. Pour the soup into an ovenproof pot if needed, preferably cast iron. Sprinkle with grated Gruyère cheese and bake in the oven for approx. 10 min., or until the cheese is melted and starting to bubble and brown.
    • oven
    • large ovenproof pot

    Pre-heat oven to 200°C/390°F. Pour the soup into an ovenproof pot if needed, preferably cast iron. Sprinkle with grated Gruyère cheese and bake in the oven for approx. 10 min., or until the cheese is melted and starting to bubble and brown.

  • Step 5/6

    Slice baguette. Melt butter over medium heat in a frying pan. Toast both sides of the baguette slices in the pan until crispy. Season with salt.
    • baguette
    • butter for frying
    • salt
    • frying pan

    Slice baguette. Melt butter over medium heat in a frying pan. Toast both sides of the baguette slices in the pan until crispy. Season with salt.

  • Step 6/6

    Remove the soup from the oven and top with parsley-lemon zest mixture. Serve with toasted baguette. Enjoy!

    Remove the soup from the oven and top with parsley-lemon zest mixture. Serve with toasted baguette. Enjoy!