French Onion Soup

There are few things more comforting than having a real French Onion Soup โ€“ slowly cooked, caramelized onions that turn mellow and sweet in a broth laced with white wine and Cognac. And to finish it off – crunchy baked croutons of crusty bread topped with melted Swiss cheese… hmm Heaven ! Onion soups have been popular at least as far back as Roman times. They were, throughout history, seen as food for the poor people, as onions were plentiful and easy to grow. The modern version of this soup originates in France in the 18th century, made from croutons, beef broth, and caramelized onions. It is served in a ramekins traditionally with Gruyere melted on top. The trick to a great French onion soup is starting with good homemade stock. But the rich flavor of the base is not due just to the broth, but to the caramelized onions. Caramelization, in this case, is the procedure in which the onions are cooked slowly until the melting sugars approach burning temperature, becoming brown. This topped with a delicious cheesy crouton, baked to perfection, can just about satisfy anybody.

French Onion Soup 2

For The Soup – Serves 2

  • 2 white onions
  • 1 tsp olive oil
  • 2 tsps salted butter
  • 1 tbsp flour
  • 1/2 cup Chardonnay white wine
  • 1 tbsp Cognac
  • 2 cups Beef Stock/Chicken stock/Veg Stock
  • 1 bay leaf
  • pinch of dried sage/thyme ( whatever you like more )
  • salt and pepper to taste

For the Cheese Crouton

  • French stick/ Baguette
  • Gruyere Cheese

Slice the onions, not too thin and not too thick as you need them to hold shape once they soften . In a heavy bottom saucepan, heat the oil and butter, and add all the onion and fry for about a minute. Then cover the saucepan and cook on very slow flame for about 20- 25 mins with stirring just once or twice in between. By now the onions would have softened and reduced in quantity. If they’re stuck at the bottom or look burnt dont worry, as soon as you start stirring them, the lovely dark colour will coat all the onions, giving it that rich brown colour. Add the flour and cook the onions for a further 2 mins. You could add a few tbsps of water if its too dry and cook it on medium fire now to get a rich dark colour. Pour in the white wine + cognac and let it burn off and now add the stock, bay leaf and thyme/sage. I prefer a rich homamade beef stock but a nice chicken stock works equally well. If vegetarian, ofcourse a lovely wholesome veggie stock would be ideal. Season with salt and let the soup simmer for about 10 mins. The soup is ready, now we need to work on the croutons. Select a baguette which fits to the rim of your ramekin. Works for better presentation ๐Ÿ™‚ But you can use anything yo have at hand, if you dont want to get too fancy. Cut them in slices and toast them in the oven till nice n crisp. Ladel the soup equally in the ramekins, filling it till the top. Place the cruoton over it and grate the cheese over it. Bake the ramekins in the oven till the cheese has melted all over and turned a beautiful golden brown. Serve and be ready to be prasied by anyone who has it ๐Ÿ™‚

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Comment :

Beautiful, hearty and delicious! Your soup looks wonderful!




hi anki,

looks amazing!! how long do and at what tempeture do u bake the ramekins for?? i cant wait to make them!!

I think I’m going to blast the ac in my apt one day this summer and make some of this soup ๐Ÿ™‚
btw, what font is that on the photos – it’s really pretty.

I’ve always wanted to make these– thanks for sharing this recipe! The golden brown top looks sooo appetizing!

Wow i love onions and french onion soup looks very delicious, thanks for sharing ๐Ÿ™‚

gorgeous! i love onion soup!


anko…i need some healthy food..i guess without the cheese it shud work fab for me:)!!!looks amazingly diff from a regular onion soup n way more exciting


Wonderful, I haven’t had onion soup for ages and this makes me realize it’s time I make it. Bookmarked!

This soup is delicious! you reminds me that I’ve not done it for years. And with this “french” soup you can try french cheese like “Beaufort” or “Comtรฉ”… Thank you sharing!


That looks fantastic! Very tempting. ๐Ÿ˜€
This was my fav soup to have at restaurants for a long time, until I realized that fabulous taste was due in part to the beef broth (I’m a vegetarian). Have never had it since…


Scrumptious photography! I agree that the secret is in the homemade stock. May take a bit longer but is worth every slurpy spoonful.

That looks delicious Kate! I’ve always loved onionsoup! It’s just so good. I love your photos (as always!)

i used to hate onion, thus i hated onion soup (i used to hate EVERYTHING). but now i can’t get enough of it ๐Ÿ™‚

so….*i’m digging in*

that is an excellent idea to make smaller portions in individual ramekins. Don’t know why it hasn’t occurred to me before, but I’ll take the idea and run with it! ๐Ÿ™‚

That is one hearty soup!

That French onion soup is superb. absolutely well done and delicious, one of the best I have seen so far. and I loved the music too on the background ๐Ÿ™‚ xx Rico-Recipes

Oh wow creamy…cheesy and yum…..I think your bday falls this month….Happy Birthday dear…..

This is a soup that I love to make so much. It’s superbe.

Happy Birthday!

I hope your birthday has been amazing!

This recipe looks heavenly and is perfect timing for me since I’ve been wanting to try making this!

I remember eating out every now and then as a child and my mom ALWAYS ordering French Onion Soup every chance she’d get. I’d always beg for a taste and it quickly became one of my favorites too. When I finally got old enough to order my own when we would eat, I was ecstatic!

These individual ramekins are to die for … I don’t care what season it is, I can spoon this soup up any day!

I love french onion soup very much. To eat with bread is so delicious!

Can’t wait to make this one! french onion is my Absolute favorite!

this post is very usefull thx!

Its very hard to get good information these days on the internet. Your blog is a great destination for awesome tips and articles.


Where does the cognac come in?


Hello JUIE, the cognac needs to be added along with the white wine.

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