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French Onion Soup
The classic bistro soup with deeply caramelised onions, beef stock and a gruyere crouton floating on top.
Ingredients
Instructions
Melt butter and oil in a large heavy pot.
Add onions and sugar, cook on medium-low heat 1 hour stirring regularly.
Onions should be deep mahogany brown and very soft.
Add flour and cook 2 minutes.
Add wine and let bubble, then add stock, thyme and bay leaves.
Simmer 20 minutes, season generously.
Ladle into oven-proof bowls, top with toasted baguette slices.
Cover with gruyere and grill until bubbling and golden.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
