This is definitely one of my favourite recipes to make recently. Who would have thought that simple French onion soup could be so good? After all, it’s basically just onions… but somehow it magically transforms through cooking into something delicious and mouth-watering.
I really love doing this soup with slices of rustic bread topped with Emmental. When you stick them under the grill they get so gooey and melty, and the flavour just works SO well with the soup. It does take time to make, but it’s worth, and it’s fairly low maintenance. Use a non-stick pan for the onions and you barely even need to watch it while it cooks, beyond the odd stir here and there.
Be warned that what looks like a lot of onion really only makes a bit of soup. It all shrinks down in cooking and you might find yourself with less than expected. Try the full recipe before you cut it down – after all, there’s nothing wrong with leftovers!
Here’s the video, and don’t forget to scroll down for the recipe. Let us know in the comments if you try it for yourself!
A classic French onion soup, with a few tweaks to make it healthier.
- 500 g red or yellow onions
- 1/2 tsp caster sugar
- 1 litre vegetable stock
- 1 tbsp plain flour
- 120 ml white wine
- Rustic bread sliced
- Emmental cheese sliced
Thinly slice the onions.
Put the onion and sugar into a pan with some oil and cook for around 45 minutes - NO LESS. The onion should be very soft and sweet, and if using yellow onions, golden brown.
Add the flour and stir for a few minutes.
Add the boiling stock and the wine and bring to a boil.
Simmer gently for around 45 minutes, stirring occasionally.
Put the cheese slices on top of your bread and put it under the grill for 5 minutes, until the cheese is melting.
Put the soup into bowls and top it off with the bread slices.
Increase the cooking times of each 45 minute section up to an hour for an even richer soup.
You can change the kind of wine you use and also add additional liquids such as brandy for more of a kick.