French onion soup

With a thick slice of toasted bread topped with melted gruyere cheese, there is nothing more warming on a cold winter�s night than a delicious hot bowl of French onion soup.

  • 15 mins preparation
  • 5 mins cooking
  • Serves 4
  • Print


French onion soup
  • 60 gram butter
  • 4 large onions, thinly sliced
  • 2 clove garlic, crushed
  • 1/2 cup red wine
  • 5 cup beef stock
  • 1 baguette, cut in 2cm-thick slices
  • 1 cup grated testy cheese
  • 400 gram can cannellini beans, rinsed, drained
  • chopped parsley, to serve


French onion soup
  • 1
    Melt butter in a large saucepan on medium heat. Saute onion 15-20 minutes, until lightly golden and caramelised. Add garlic and saute a further 4-5 minutes.
  • 2
    Pour in wine. Simmer 4-5 minutes, until reduced slightly. Add stock, stirring, until boiling. Reduce heat to medium. Simmer, uncovered, 15 minutes.
  • 3
    Meanwhile, preheat an oven grill on high. Line an oven tray with baking paper or foil. Arrange bread on tray. Grill 2-3 minutes. Turn bread and sprinkle cheese over. Grill 2-3 minutes, until cheese is melted and golden.
  • 4
    Add beans to soup. Simmer a further 5 minutes. Serve sprinkled with parsley and accompanied with cheesy croutons.


For extra depth of flavour, add a dash of brandy just before serving.

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