French-Style Onion Soup with Gruyère Toasts

Give the onions time to turn deeply golden before adding the beef stock. Serve the soup with toasted baguette topped with melted Gruyère. This version is made without wine.

Which onions work well?

Ordinary yellow onions work well. Slice them evenly so they soften at a similar rate. The 800 g means peeled weight. A wide saucepan helps moisture evaporate while the onions brown.

Allow time for the onions

Cook over medium-low heat until soft and deeply golden, about 45–60 minutes or longer depending on the pan. Stir regularly and loosen any darkening residue with a little water. Avoid blackened patches, which taste bitter.

Melt Gruyère on toasted baguette

Toast the baguette slices on a baking tray, add the grated Gruyère and melt under the oven grill. Float the cheese toasts on the soup just before serving. The soup bowls themselves do not need to go into the oven.

Kitchen tip

Brown the onions without burning them. If the pan residue darkens too quickly, lower the heat and loosen with a small splash of water. Adjust the salt at the end because the stock already adds seasoning.

Easy recipe

French-Style Onion Soup with Gruyère Toasts

★★★★★★★★★★No ratings yet

French-style onion soup without wine, with slowly browned onions, beef stock and toasted baguette topped with Gruyère. Serves four.

Prep time

15 min

Cook time

1 hr 15 min

Yield

4 servings

Save on Pinterest Share Print

Ingredients

− 4 +

• 800 gonions, peeled weight
• 30 gbutter
• 1garlic clove
• 10 gplain flour
• 1000 mlbeef stock
• 2thyme sprigs
• 1bay leaf
• 150 gbaguette, cut into8slices
• 100 gGruyère, grated
• salt and black pepper

Copy ingredients

Instructions

Cook mode

1. Halve the onions and slice them evenly. Finely chop the garlic.
2. Melt the butter in a wide, heavy pan over medium heat. Add the onions and a small pinch of salt. Cook over medium-low heat for about 45–60 minutes until soft and deeply golden, stirring regularly and more frequently towards the end. Reduce the heat and add a splash of water if the browned coating catches too quickly. Avoid burning the onions.
3. Stir in the garlic for about a minute. Sprinkle over the flour and cook, stirring, for one to two minutes.
4. Add a little stock and scrape up the browned coating from the base. Add the remaining stock, thyme and bay leaf. Bring to the boil, then simmer gently for about 15–20 minutes. Remove the herbs and season to taste.
5. Towards the end, preheat the oven grill. Briefly toast the baguette slices on a tray, turn them over and top with Gruyère. Grill until melted and lightly golden, watching closely so the bread does not burn.
6. Divide the hot soup between four bowls. Add two cheese toasts to each and serve immediately. The bowls do not go under the grill with this method.

How did you like this recipe?

★1 of 5 stars★2 of 5 stars★3 of 5 stars★4 of 5 stars★5 of 5 stars

Submit rating

Be the first to rate this recipe.

Nutrition per serving

Calories

359 kcal

Protein

15.9 g

Carbohydrates

39.8 g

Sugar

9.7 g

Fat

15.5 g

Saturated fat

9 g

Fibre

4.6 g

Salt

3.2 g

Data source: USDA SR28

Recipe: Corinna · kitchensplace