French Onion Soup

French Onion Soup
4-6 servings

4 Tbsp butter or liquid margarine
1 kilo yellow onions
1 tsp sugar
1 Tbsp all-purpose flour
100 mL dry white wine or dry vermouth
2 beef bouillon cubes
800 mL water
½ tsp dried thyme
Salt & pepper to taste
1 small French baguette
1 Tbsp canola oil
200 mL grated Gruyère cheese

  • Peel onions, cut them lengthwise and slice them about 5 mm thick
  • Melt fat in a Dutch oven on moderate-high heat
  • Add onions and toss to coat them with fat
  • Reduce heat to low and cover pot with lid
  • Let onions cook under lid for 30 minutes, check them now and stir to ensure they are not burning at bottom of pot. Ensure to scrape down any pieces from the sides
  • Take lid of pot and sprinkle sugar over onions and stir
  • Cook onions uncovered for 30-40 minutes until they have turned to a golden brown color and are fully caramelized. Stir now and again to ensure they are not burning at bottom of pot
  • Add thyme and sprinkle flour over onions and cook while stirring for 2 minutes
  • Add wine to pot and stir
  • Dissolve bouillon cubes in boiling water
  • Add bouillon in batches and stir in between to ensure the flour does not form clumps
  • Bring soup to simmer, and simmer under lid for 30 minutes
  • Heat oven to 200C (400F)
  • Slice baguette crosswise in 10 mm thick slices
  • Place on baking sheet and brush top side with oil
  • Roast the bread slices in the oven for 8-10 minutes until just toasted
  • Change oven setting to broil
  • Arrange 4-6 ovenproof soup bowls on a baking sheet
  • Divide soup into bowls
  • Add 1-2 slices of baguette on top of soup
  • Generously sprinkle grated cheese on top of bread and soup
  • Place in oven under the broiler until cheese melted and lightly browned on top
  • Watch carefully to not burn cheese and bread, usually 2-4 minutes are enough
  • Serve soup – Be careful dish and soup will be very hot!


Tip: Soup can be prepared ahead of time and then just bring back to simmer before placing in soup bowls. 

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