French Soups Starters

Classic French onion soup


  • 6-7 Large onions
  • 1-1.5 Litres chicken stock
  • Good slug white wine (about 2 glasses)
  • 2 Bay leaves
  • 1 tbsp Sugar
  • Butter and oil for frying


Peel and slice the onions.  Heat butter and oil in a large pan and add sugar and bay leaf.  Add the onions and fry on medium heat for 15-20 mins, stirring, until well caramelised.

Add the wine. Deglaze the pan and leave until wine has reduced by half.  Add stock and simmer for 15-20 mins.  Remove bay leaves. Take 2-3 ladles of soup and blitz to a smooth puree. Add this back to pan and stir to thicken.

Season well with salt and black pepper.  Serve with garlic croutons and grated gruyere cheese

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