Onion Soup

Onion soup, an emblem of French cuisine, is a comforting dish combining caramelized onions, a flavorful broth and a layer of gratinated cheese.

Step by Step Instructions

Frequently Asked Questions

Yes, prepared the day before, the broth has time to soak up all the flavors of the onions. Simply reheat the soup in the oven, with the bread and cheese to brown it!

If the onions brown too quickly (over high heat), they will not be cooked. You should therefore not cook the onions too quickly over high heat. On the contrary, they must be browned over low-medium heat for at least 15 minutes. And let it cook for another 20 minutes after deglazing.

Also, the onions must be cut very finely so that they melt more quickly

Yes, you can replace vegetable or chicken stock with water.

Onion Soup

Onion soup, a true classic of French cuisine, finds its origins in Parisian taverns of the 17th century. This iconic dish, loved for its simplicity and comforting flavor, was once a favorite meal of workers and travelers seeking a warm, nourishing dish. Prepared with slowly caramelized onions, a tasty broth and gratinated with melted cheese, this soup offers a unique richness of flavors.
Nutritionally, onion soup is an excellent source of vitamins and minerals, including vitamin C and antioxidants. Onions, in addition to their anti-inflammatory properties, contribute to cardiovascular health. Ideal for winter evenings, this delicious and health-promoting soup warms the heart and satisfies the taste buds, bringing joy to the whole family.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 40 minutes
Servings 4


  • 1 large frying pan
  • 1 Pastry brush
  • 1 baking sheet
  • 4 oven safe bowls


  • 2 onions
  • 1 tbsp vegetable oil
  • 2 tbsp butter (30 g)
  • ¼ cup white wine (10 cl)
  • 4 cups vegetable stock (1 litre - or chicken stock)
  • 2 slices bread (large slices) or 12 small baguette slices
  • 1 tbsp olive oil
  • 1 ½ cups gruyère cheese (150 g)
  • salt and pepper


  • Peel and finely slice the onions.
  • Over low-medium heat, heat the vegetable oil and butter in a large frying pan.
  • Add the sliced ​​onions. Add salt, stir constantly and cook until the onions caramelize (about 15 minutes).
  • Deglaze with white wine. Continue to stir.
  • Leave to cook, with a lid, for 20 minutes, over low-medium heat. Stir regularly.
  • Preheat oven to 200 ℉. Brush the bread with olive oil and arrange the slices on a baking sheet. Bake for 10 minutes, until the bread is golden brown and crispy.
  • After 20 minutes of cooking, add the stock to the onions. Cook for another 10 minutes.
  • Pour the soup into bowls (oven safe bowls) and arrange the bread (previously cut if large slices). Sprinkle with cheese.
  • Place in the grill position for approximately 5 minutes (make sure the soups brown well).
  • Serve immediately.


You can rub the bread with garlic for even more flavor.
Keyword onion soup, Soup

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