French Onion Soup

Recipe

12 INGREDIENTS • 8 STEPS • 1HR

French Onion Soup

4

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.

French Onion Soup

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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

3 Tbsp

5 cups

Onions, sliced, peeled

approx 850-900g before peeling & slicing

2 cloves

Garlic, minced

1/3 cup

All-Purpose Flour

1 bottle
(187 mL)

White Wine

8 1/3 cups

Chicken Stock

2

2 sprigs

Fresh Thyme Leaves

to taste

to taste

Ground Black Pepper

to taste

Baguettes, sliced

optional

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

French Onion Soup

Save

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.

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