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45 mins
French Onion Soup Recipe

French Onion Soup

Rating 5-0 out of 5 - Most cooks definitely will make this recipe again
Graham

Recipe by  

French Onion Soup is one of 'the classics' with a well deserved reputation. In this recipe, I follow the traditional French method except that I use a stock cube instead of beef stock. Naturally, if you have beef stock at hand, use this instead of the water and stock cube.

In France, onion soup is "taken" after a heavy night out and is often served at five o'clock in the morning after getting back from the clubs! It's quick and easy to make

      Preparation Time: 15 Minutes

      Cooking Time: 30 Minutes

Ingredients for French Onion Soup

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 4:
4 large
onions
2 tablespoons
duck fat, goose fat or oil
1 heaped tablespoon
flour
1¾ pints
water
1
beef stock cube
 
salt and pepper
4 thick slices
bread
6 oz
Emmental cheese (Cheddar if you prefer)

PLEASE NOTE: This recipe calls for the GRILLING or BROILING of food. In most countries of the world, the term "grilling" refers to heat coming from above the food source. Significantly, in North America, it signifies heat from below the food (such as barbecuing). In the United States and Canada, when the heat source for grilling comes from above, grilling is termed broiling, and the pan that holds the food is usually called a broiler pan.


 

How to Cook French Onion Soup

  1. Peel and thinly slice the onions. In a large saucepan, heat two tablespoons of duck fat (oil) and add the onions. Heat gently, stirring often with a wooden spoon until the onions turn limp and translucent (but not brown). Add the flour to the pan and continue stirring. As soon as the flour turns brown, add the water, stock cube and salt and freshly ground pepper to taste. Bring to boiling, then reduce the heat and allow to simmer for 20 minutes.
  2. Meanwhile grate (shred) the cheese and cut the bread into circles that will fit into your soup bowls. Pour the soup into ovenproof soup dishes, float a slice of bread on each and generously sprinkle with the grated cheese. Place the dishes under a hot grill or in a hot oven until the cheese has melted then serve immediately.

 
Graham GRAHAM'S HOT TIP:
Don't forget to warn your guests that the dishes are HOT! If you wish, you can serve the soup in a large serving bowl, but the effect is nowhere near as good.
 
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Reviews of French Onion Soup

Rating 5 out of 5 - Many cooks will make this recipe again March 10 2015
Good recipe. I caramelized the onions for at least an hour on low, stirring often, before turning up the flame to finish the process. Caramelized onions REALLY benefit from a sloooooow and deliberate approach. This french onion soup is outstanding. Very rich and delicious. Didn't change anything else except added more onions!
(6 reviews)
 

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