Ingredients
Check off ingredients as you go
Makes 6 large bowls
- 900 g (2 lb) yellow onions
- 80 g (⅓ cup) butter
- 20 g (2 Tbsp) all-purpose flour (plain flour)
- 2 liters (8 cups) vegetable stock (or water)
- 100 ml (⅓ cup + 1 Tbsp) dry white wine (optional)
- 1 bay leaf
- 1 sprig thyme
- Salt, pepper
To serve
- slices of baguette or country bread
- 200 g (2 cups) grated Emmental (or Gruyère or another good melting cheese)
How to make French onion soup
- Peel and thinly slice the onions. Put them in a Dutch oven (or large pot) with the butter and cook gently over low heat for 20 minutes, stirring regularly so they don’t burn or stick. Once they are soft and golden, add the flour, stir, then pour in the white wine and the stock, and add the thyme and bay leaf. Season with salt and pepper. Bring to a boil, then simmer for another 30 minutes, half covered.
- Preheat the oven to 200°C (400°F). Toast the slices of baguette or bread.
- Remove the bay leaf and thyme, then ladle the soup into ovenproof bowls. Top each bowl with toasted bread and grated cheese. Broil (grill) at 220°C (425°F) for 5 minutes until bubbling and golden (keep an eye on it). Serve right away.
Tips and planning
- Rub the baguette or bread with a clove of garlic.
- Make the onion soup the day before. On the day, all you have to do is reheat it and put it under the broiler with the bread and cheese.