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French Onion Soup


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  • 1 stick butter (8 Tablespoons)
  • 8 cups onions, thinly sliced
  • 3 Tablespoons flour
  • 3 quarts beef stock
  • 1 Tablespoon salt
  • 1 teaspoon pepper
  • 1 cup brandy
  • 1 teaspoon BV meat glaze (or kitchen bouquet, bovril, or oxo, in a pinch)--optional
  • grated Gruyere cheese
  • grated Parmesan cheese
  • French bread
  • olive oil


Servings 8


Step 1

Melt the butter in a Dutch oven and add the onions, stirring constantly. cook for 5-7 minutes, until soft.

In the meantime, cut slices of French bread into 1/2 inch pieces and toast them at 350 degrees in the oven for about 15 minutes--until they are dry crusts.

When the onions are soft, sprinkle them with flour, stir, then add 2 cups of beef stock and stir until the mixture is thickened.
Add the remaining stock, stir into 1 Tablespoon of salt, the pepper, and the brandy. Bring to a boil. Cover and simmer for 1/2 hour to an hour. Add the meat glaze and taste for seasoning.

When you're ready to serve, ladle the soup into individual bowls and cover each with a thick handful of Gruyere cheese. Top each with a piece of the toasted bread, which has been drizzled with olive oil. Sprinkle it with the Parmesan, then run them under a broiler for a few minutes and carry out to the table.


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