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Recipes
French Onion Soup
Recipe

12 INGREDIENTS • 8 STEPS • 1HR

French Onion Soup

4.0
2 ratings
I absolutely adore this soup! There’s just something so much more special about the flavour when you use chicken stock instead of beef. I personally think it gives a more rounded & delicate flavour. And let’s be honest – everything is better with melted cheese.
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Kitchen Mason
Hi I’m Emma and I want to help you create great food with CRAZY easy to follow step by step picture recipes.
https://kitchenmason.com/
I absolutely adore this soup! There’s just something so much more special about the flavour when you use chicken stock instead of beef. I personally think it gives a more rounded & delicate flavour. And let’s be honest – everything is better with melted cheese.
1HR
Total Time
$1.46
Cost Per Serving
Ingredients
Servings
6
US / Metric
Butter
3 Tbsp
Onion
5 cups
Onions, sliced, peeled
approx 850-900g before peeling & slicing
Garlic
2 cloves
Garlic, minced
White Wine
1 bottle
(187 mL)
White Wine
Chicken Stock
8 1/3 cups
Chicken Stock
Fresh Thyme Leaves
2 sprigs
Fresh Thyme Leaves
Salt
to taste
Baguette
to taste
Baguettes, sliced
optional
Cheddar Cheese
to taste
Cheddar Cheese, grated
optional
Nutrition Per Serving
VIEW ALL
Calories
259
Fat
11.0 g
Protein
10.7 g
Carbs
29.3 g
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French Onion Soup
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Kitchen Mason
Hi I’m Emma and I want to help you create great food with CRAZY easy to follow step by step picture recipes.
https://kitchenmason.com/
Cooking InstructionsHide images
step 1
Take your large pot and place over a medium heat. Add in the Butter (3 Tbsp). When melted, tip in all the Onions (5 cups) and give it a stir.
step 1 Take your large pot and place over a medium heat. Add in the Butter (3 Tbsp). When melted, tip in all the Onions (5 cups) and give it a stir.
step 2
Continue to cook for approximately 25 to 35 minutes whilst stirring occasionally. You want to get a nice golden brown colour – try not to be impatient and give in early. Also, don’t worry too much if it catches on the bottom of the pan, it’s all adding caramelisation and flavour!
step 2 Continue to cook for approximately 25 to 35 minutes whilst stirring occasionally. You want to get a nice golden brown colour – try not to be impatient and give in early. Also, don’t worry too much if it catches on the bottom of the pan, it’s all adding caramelisation and flavour!
step 3
Once the onions are done, add in the Garlic (2 cloves) and All-Purpose Flour (1/3 cup) and stir continuously for about two minutes.
step 3 Once the onions are done, add in the Garlic (2 cloves) and All-Purpose Flour (1/3 cup) and stir continuously for about two minutes.
step 4
Add in the White Wine (1 bottle) and stir for about a minute until most of it has been absorbed.
step 4 Add in the White Wine (1 bottle) and stir for about a minute until most of it has been absorbed.
step 5
Gradually add in the Chicken Stock (8 1/3 cups) then bring it all to a boil. Add in the Bay Leaves (2), Fresh Thyme Leaves (2 sprigs), and a generous helping of Salt (to taste) and Ground Black Pepper (to taste). Stir it all up, pop the lid on and simmer for about 25 minutes.
step 5 Gradually add in the Chicken Stock (8 1/3 cups) then bring it all to a boil. Add in the Bay Leaves (2), Fresh Thyme Leaves (2 sprigs), and a generous helping of Salt (to taste) and Ground Black Pepper (to taste). Stir it all up, pop the lid on and simmer for about 25 minutes.
step 6
When the timer has beeped – remove the lid and fish out the bay leaves and thyme sprigs. If saving for later, allow to cool completely before dividing into bags/tubs and freezing. If you want to serve straight away – preheat your grill.
step 6 When the timer has beeped – remove the lid and fish out the bay leaves and thyme sprigs. If saving for later, allow to cool completely before dividing into bags/tubs and freezing. If you want to serve straight away – preheat your grill.
step 7
Divide the soup between oven-proof bowls, place one or two slices of Baguettes (to taste) in each bowl and cover with Cheddar Cheese (to taste).
step 8
Place under the grill until the cheese is golden and bubbling. Serve immediately.
step 8 Place under the grill until the cheese is golden and bubbling. Serve immediately.
Tags
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Lunch
Shellfish-Free
Dinner
French
Soup
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