French Onion Soup

This is something simply gorgeous and typically French!

Ingredients to making a French Onion Soup 

50 g                 butter

4                      large brown onions, sliced

1 tbsp              flour

1 clove            garlic, finely sliced

200 ml            white wine

1.5 l                 boiling water

2 pinches       Sea salt & freshly ground black pepper

1 tsp               Sugar (optional)


12 slices        Baguette, cut 1cm thick

150 g               Gruyere cheese, grated


Method to making French Onion Soup 

  • Pre-heat the oven to 200 °C.
  • Place a large non-stick saucepan over a high heat
  • Melt the butter without letting it brown.
  • Add the onions and soften for 5 minutes, stirring frequently.
  • Season with 8 pinches of salt and 1 pinches of pepper.
  • Continue cooking the onions for 20–30 minutes to achieve an even, rich brown caramel colour. Stir every 2–3 minutes to prevent burning.


  • Sprinkle the flour on a baking tray and cook in the oven for 8–10 minutes, until it is very lightly colored.
  • Stir the flour into the caramelized onions and mix thoroughly.


  • Add the garlic and mix in.
  • Gradually stir in the white wine and one-third of the boiling water. Whisk well and add the remaining water.
  • Bring to the boil, skim off any impurities from the surface and simmer for 15 minutes.
  • Taste and correct the seasoning, adding the sugar if required.


  • Arrange the baguette slices on a baking tray and sprinkle two-thirds of the grated Gruyere cheese over them.
  • Place under a hot grill for 3–4 minutes to melt and slightly brown the cheese.
  • Serve the soup in bowls, with the croûtons on top.
  • Serve the remaining Gruyere separately.