French onion soup

Main Dish
6 servings
10 min
45 min
Very Easy


Number of serving: 6
Butter, 50 g

Onions (thinly sliced), 700 g

Flour, 2 tablespoons

Beef or chicken stock, 1.5 litres

White wine, 1 glass

Baguette, 6

Gruyère (grated), 100 g

Salt, to taste


  • Melt the butter in a pot and add onions. Cook over low hear, stir them regularly. They are ready when they are soft, sticky, sweet and deep gold in colour.
  • Add flour and stir continuously for 2 minutes. Gradually blend in the stock and the wine. Stir and bring to boil.
  • Add bay leaf and season. Cover the pan and summer for 25 minutes. Remove the bay leaf.
  • Ladle into deep, heatproof bowls, place several thin slices of toasted baguette on to each, then cover with thinly sliced Gruyère.
  • Bake in a hot oven for 20 minutes or grill until the bread is toasted and the cheese has melted but not browned.
  • Serve warm.


French Onion Soup, photo 1
French Onion Soup, photo 2


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