Classic French Onion Soup
Prep time
Cook time
Total time
Recipe type: Soup
Serves: serves 2 - 4
  • 1 kg yellow onions (about 5 - 6)
  • 750 ml beef stock
  • 2 bay leaves
  • 1 garlic clove - minced
  • 1 ½ tbsp dry sherry wine
  • 1 tbsp balsamic Vinegar
  • 1 tsp thyme (either fresh or dried)
  • 2 tbsp (28 g) unsalted butter - melted
  • Olive oil
  • 1 tsp salt (add more if you want)
  • Pepper – to taste
  • Topping:
  • Baguette
  • Butter & Gruyere cheese
  1. Melt the butter in microwave or stove-top.
  2. Peel the onions. Cut the onions into half, from top down. Cut them further into quarters. Peel off the first layer of the onions (the technique is called “deep peel”) and take out the inner roots of the onions. This way, your onions will be able to release its naturally sweetness and do not need to add any sugar at all.
  3. Place them into an oven proof dish and drizzle over the melted butter and put in the bay leaves. Cover the dish and braise in the oven at 160°C/320°F for 3 hours.
  4. After 3 hours, take out the dish and remove the cover. Fish out the bay leaves and use a spoon to stir the onions around. Put back into the oven and braise for another 30 mins, without the cover. When done, repeat another time for 30 mins. Therefore, total cooking time is 4 hours.
  5. Let the onions cool for a bit before putting them into a blender or food processor. Add in thyme, a little of the beef stock and blend to combine. You do not need to puree the onions.
  6. In a large pot, add in the beef stock, blended onions, minced garlic and bring to a boil. Let it simmer for 20 mins.
  7. Meanwhile you can make the croutons. Butter the baguette and place them face down in a non-stick pan, low heat.
  8. Cook until golden brown and flip over to the other side. Once both sides are evenly brown, add the cheese on top and cover. The cheese will melt. Set aside.
  9. Season soup with salt, pepper, balsamic vinegar and sherry. Be careful not to add too much salt. Taste your soup and adjust accordingly. At this stage, the soup and the croutons can be left at room temperature, until ready to serve.
  10. Spoon the soup into soup bowls and top with the cheese croutons. Put in the oven and bake at 200°C/400°F for 8 – 10 mins. Serve hot.
Recipe by Bear Naked Food at