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French Onion Soup

A nice, warming starter that is quick and cheap to make.
Prep Time 10 minutes
Cook Time 40 minutes


  • - 25 g butter
  • - 4 large onions
  • - 2 garlic cloves
  • - 10g flour
  • - 750ml beef or vegetable stock
  • - 1 bay leaf
  • - salt and pepper
  • - 8 slices baguette a few days old if possible
  • - 1 tablespoon olive oil
  • - Grated Gruyère


  1. Melt the butter in a large pan. Slice the onions and let them caramelise over a medium heat for 15 minutes, stirring occasionally.
  2. Sprinkle the flour on top and add a clove of garlic, minced. Mix thoroughly. Add the hot stock and bay leaf. Bring to the boil, reduce and simmer for 20 minutes.
  3. In the meantime, make the croutons. Rub both sides of each slice of bread with the second garlic clove, brush with oil and cut into 6 squares. Place on a baking sheet under the grill for a few minutes, until golden, stirring a couple of times.
  4. Remove the bay leaf, season to taste and serve with croutons and grated cheese.

Recipe Notes

If you have ovenproof bowls, serve the soup, add the croutons and the grated cheese on top. Place under the grill for a minute before serving.

If you have no Gruyère, you can use grated Emmental, Beaufort or Cheddar cheese.

You can make this recipe free from wheat and gluten by using a ‘free from’ flour blend (I use Doves Farm). For a dairy-free alternative, replace the butter with two tablespoons of olive oil or dairy-free spread like Pure.