by Andrea Holwegner | Feb 6, 2021

Robust, flavorful and elegant soup for a fancy evening at home

If you’re planning a classy night in, you need to try this classic French onion soup recipe. Make it extra special by preparing your own beef stock! Serve it with a simply dressed mixed green salad and crusty bread along with a bottle of your favorite French wine or mineral water.  Recipe adapted from Mark Bittman’s How To Cook Everything.  

Makes 4 servings.  

What You Need  

4 tablespoons (½ stick) butter  

4 large onions, thinly sliced (about 6 cups)  

4 cups beef, chicken or vegetable stock  

1 tbsp flour  

2 or 3 sprigs fresh thyme or a pinch of dried thyme  

1 bay leaf  

Salt & freshly ground black pepper  

1 cup white wine  

4 slices toasted baguette with butter  

1 cup freshly grated Parmesan, Gruyere or Emmental cheese  

How to Prepare Classic French Onion Soup  

1) Melt the butter in a large, deep pot over medium heat.  

2) Add onions and cook, stirring occasionally, until very soft and beginning to brown. This can take 30 – 45 minutes. The longer it cooks, the better the flavor so take your time and keep the temperature low so they don’t brown too fast.  

3) Sprinkle the onions with the flour and cook for 1-2 minutes.  

4) Add beef stock and wine then raise the heat to medium high. Cook until simmering.  

5) Lower heat and add herbs, salt & pepper. Cook at a low simmer for 15 minutes.  

6) While the soup is simmering, toast slices of buttered baguette in the oven.  

7) Fish the thyme sprigs and bay leaf out of the soup then ladle into oven safe bowls.  

8) Top each bowl with a crouton and grated cheese.  

9) Put soup bowl under the broiler for 5-10 minutes until the cheese is melted and golden. Serve!  

Nutritional Information 

559 Calories 

42 Carbohydrates 

30.6 g Protein 

25.4 g Fat. 

3.2 g Fibre 

We hope you enjoy this recipe for Classic French Onion Soup on a cold winter night or for a special date night.  

You may also enjoy some of these other warm and comforting recipes: 

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