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French onion soup

A recipe from

French onion soup

Serves: 4

Difficulty: Easy
Preparation time: 20 minutes
Cooking time: 20 minutes

50g butter
1 kg onions, peeled and thinly sliced
3 cloves of garlic, peeled and sliced
1 Tsp. (5ml) salt
2 Tbsp. (30ml) cake flour
250ml (1 cup) dry white wine
1,25 l (5 cups) beef stock
8 slices of baguette
50g grated Gruyere
8 fresh sage leaves

Heat the butter in a medium sized pot; add the onions, garlic and salt. Cover and gently simmer for 15 – 20 minutes or until the onions are soft and caramelized. Keep stirring the onions occasionally.

Add the flour and cook for 2 minutes, stir in the white wine and simmer for a further 2 minutes. Pour in the beef stock and simmer for 20 minutes.

Preheat the oven to 180°c.

Place the baguette slices onto a baking tray. Top with sage leaves and grated Gruyere cheese. Bake for 5 minutes or until golden and melted. Spoon the soup into bowls and top with Gruyere croutes. Serve and enjoy.