French Onion Soup

A Classic Soup, Layered with Patience

Prep Time 10 min
Cook Time 25-30 min
Serving Size 2
Recipe Type Hob

French Onion Soup shines when flavours are allowed to unfold gradually. Here, onions are cooked until richly golden, then simmered with garlic, wine, stock and bay leaf—an ingredient prized across culinary cultures for its ability to harmonise slow-cooked dishes. The final flourish of crisp baguette and melted cheese transforms the soup into a comforting, deeply satisfying dish that feels timeless yet quietly indulgent.

Ingredients

For the Soup
3 large yellow onions, thinly sliced
2 tbsp butter
1 tbsp olive oil
1 tsp sugar (helps quick-caramelize)
2 cloves garlic, minced
1 tbsp flour
½ cup white wine (optional but authentic)
4 cups Chicken stock
1 tsp Worcestershire sauce (quick umami boost, optional)
1 bay leaf
Salt & black pepper
For the Cheese Toast
4 slices French baguette
1 cup grated Gruyère (or Emmental / mozzarella mix)
A drizzle of olive oil

Method

Heat butter and olive oil in a heavy pot. Add onions, sugar, and salt.
Cook on medium-high for 8–10 minutes, stirring often until onions quickly turn golden brown.
Add garlic and cook for a minute.
Sprinkle flour over the onions and mix well (this lightly thickens the soup).
Pour in the white wine and let it bubble for 1–2 minutes.
Add chicken stock, bay leaf, pepper, and Worcestershire sauce.
Simmer for 10–12 minutes.
For the cheese toast topping, brush baguette slices with olive oil. Toast lightly in a pan or oven until crisp.
Top with a generous amount of mozzarella and toast until bubbly and golden.
Ladle hot soup into bowls. Float one or two cheese toasts on top.
Add extra grated cheese if desired and melt before serving.

Find out more about the history and tradition of the dish

In India, ragi has been found in archaeological excavations dating back to 1800 BC, and has been associated with honouring poets with a concoction of ragi, milk, and honey.

Read

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