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French Onion Soup


50 Grams
(2 oz)
Thyme Leaves
2 Tablespoons
Brown Onions (thinly sliced)
1 Kilograms
(2 lbs)
Dry Sherry
45 Milliliters
(3 tbsp)
Water or Beef or Chicken Stock (fresh, cube or concentrate)
1.2 Liters
(40.6 oz)
Baguette (sliced)
Garlic Clove (halved)
Olive Oil (extra virgin)
3 Tablespoons
Swiss Cheese (grated)
300 Grams
(10 oz)

Preparation mode:

The Culture Trip offers us two possible origins of this French classic which both happen to relate to French king Louis XV (yes, the guy who married Marie Antoinette). Whichever version is to be believed, this is a classic you will very likely find grazing the tables of more traditional French brasseries in Paris. Bring a taste of Paris to your home dining experience. Bon appetit!

  1. Heat the butter with 2 TBS olive oil in a large pan and gently cook the onion and thyme until the onion is softened but not too browned – about 20 minutes.
  2. Increase the heat slightly and cook for 15 minutes, until the onion becomes dark golden, sticky and caramelized, stirring now and again to stop it catching.
  3. Add the sherry and simmer for 2-3 minutes, then add the stock and bring to the boil.
  4. Season.
  5. Simmer for 10 minutes.
  6. Meanwhile, toast the bread, rub each slice with garlic, then drizzle with a little oil.
  7. Sprinkle with the cheese and grill until golden and bubbling.
  8. Serve the soup with the cheese croutons on top.


modified on 20 November 2019. A previous version has an incorrect unit for the amount of broth/stock.


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French onion soup