French Onion Soup


This timeless classic, French onion soup, is simple and cheap to make. A hearty soup, with baguette with melted cheese crouton floating on top. Simply delicious! Serves up to 8 people.

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French onion soup
Veronique van Ohmydish

Made by Véronique

Published at 2015-01-01, this recipe is for 8 people and takes 40 minutes.

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 28-08-2023

40 minutes 8 people Main course
French onion soup


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  • 6 large onions
  • 1 litre chicken, beef or vegetable stock
  • 2 small garlic cloves, or 1 large one
  • 2 bay leaves
  • 1 tablespoon flour
  • 110 grams unsalted butter
  • Salt and pepper to taste
  • Baguette and grated cheese
French onion soup ingredients
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Kitchen equipment

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  • Chef's knife and chopping board
  • Large saucepan with lid
  • Wooden spoon
  • Optional: oven (with grill setting)

French Onion Soup

40 minutes 8 people Main course

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Preparation 15 minutes

Peel the onions and slice them into thin rings. Peel the garlic cloves and finely chop them. Heat a large saucepan over a medium heat and add the butter. Add the chopped garlic.

Next, add the onion rings and lower the heat to prevent them from burning. Sauté the onion for 10 minutes until soft and translucent. Stir well every now and then.

Add a tablespoon of flour and stir to form a roux. A roux normally requires more flour, but this soup only needs a small amount. The roux thickens the French onion soup and makes it a bit more substantial. It is not vital to add flour, but without it the soup will be lighter in colour and more watery. 

French onion soup
French onion soup

Finishing the French onion soup 25 minutes

Once the onions are soft and translucent, add one and a half litres of (chicken) stock to the saucepan and stir well. Add 2 bay leaves, then place the lid on the pan. Increase the heat and bring the soup to a boil.

Lower the heat and season the soup with salt and pepper; let the soup simmer for 20 minutes. This French onion soup is best if you make it a day in advance as the flavours of the onion will be fully developed.

Optional (but almost obligatory for a classic French onion soup): lay 2 slices of baguette on top of the soup.

Sprinkle the surface of the soup with (Gruyère) cheese and melt the cheese in an oven under the grill. Enjoy your meal!

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