French Onion Soup

A hearty soup and onions are generally easy to get hold of.

We are bringing a series of recipes to you direct from our Chef’s little black recipe book. This French Onion soup is well worth the wait, and with cheesy croutons on top, it’s great comfort food.


Butter 75g

Vegetable oil 1 tbsp

Onions 1kg, halved and thinly sliced

Thyme 10 sprigs, leaves picked

Garlic 4 cloves, thinly sliced

Caster sugar 1 tsp

Beef stock 1.5 litres

Bovril 2 tsp, (optional but really tasty)

Sourdough bread 4 small slices

Gruyère cheese 200g, grated

Worcestershire sauce a few good dashes



Melt the butter and vegetable oil in a large pan and add the onions, 3⁄4 of the thyme and a large pinch of salt. Cook very gently for 1 hour, stirring regularly, until the onions are really caramelised and jammy. Add the garlic and sugar for the final 15 minutes of cooking. Pour in the beef stock and add the Bovril, bring to the boil and season really well. Simmer for 30 minutes until reduced a little and the onions have melded with the stock.


Toast the sourdough slices on either side, then load up with the gruyère, add in the remaining thyme and a good dash of Worcestershire sauce (this is vital!). Divide the soup between 4 ovenproof soup terrines or bowls, and heat the grill to high. Put the bread pieces on top of each bowl of soup and grill for 2-3 minutes until the cheese is bubbling.

Now all you have to do is enjoy!

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