Classic French Onion Soup

Transport yourself back to that bistro, on a cobblestoned street of Paris, with this humble version of the French onion soup. Use the best brown onions you can find and don’t skimp on the cheese.

Requirements: large (heavy-based) saucepan

Preparation and cooking time: 60 minutes


6 people


  • 60g unsalted
  • 8 brown onions, finely sliced
  • 200 ml dry white wine
  • 1 Lt (4 cups) The Stock Merchant Beef Stock
  • 1 Lt (4 cups) water

Bouquet garni:

  • 4 sprigs thyme
  • 3 stalks of parsley
  • 1 bay leaf
  • sea salt and freshly ground black pepper
  • 1 baguette, sliced diagonally into 1 cm rounds, toasted
  • 150g grated Gruyere cheese


  1. Melt butter in a heavy based saucepan over medium low heat.
  2. Add onions and sauté for 20-25 minutes, until golden brown. Stir frequently, scraping down sides and bottom of pan.
  3. Add wine and reduce by a third.
  4. Tie the thyme, parsley and bay leaf together with kitchen string to form the bouquet garni and add to pan.
  5. Add stock, water and 50g of grated cheese and bring to the boil. Simmer covered for 20-25 minutes. Season with salt and pepper.
  6. To serve, cover baguette rounds with remaining cheese and grill until cheese melts.
  7. Ladle soup into 6 bowls and top with toasted cheese baguette rounds.

Adapted from a recipe by Stephane Reynaud in Ripailles.

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