French Onion Soup

French Onion Soup

No fuss, no frills. It's just your classic, traditional French onion soup. With the most perfect caramelized onions in a cozy stock with fresh thyme sprigs, finished off with crusty French baguette slices and some cheese.

  • Heat some butter or oil  in a pan over a low/medium heat and caramelise about 2-3 thinly sliced onions very slowly. This should take about 30 to 50 minutes; if it’s hurried, the onions could burn and give the soup a bitter taste.  

  • Dab the onions with a little kitchen paper to remove any excess fat. Pour over 500ml of good quality vegetable stock or beef stock and stir until the soup comes to the boil. Simmer the soup for 5-10 minutes.

  • Season your soup to taste, and add a pinch of sugar. Just before serving the soup, slice your baguette (or your bread of choice) and rub the slices with a cut clove of garlic.  

  • For animal based cheese: Preheat the grill on high. Spread a little mustard on the slices and sprinkle them heavily with cheese of your choice.  Grill your slices in a hot oven for a minute or until the cheese has melted, then float a few slices on top of the soup.     

  • For plant based cheese: Preheat the grill on high. Grill the slices of bread in a hot oven for a minute or two until toasty. Spread the toasted slices with a little mustard and a good slice of vegan camembert style nut cheese.

  • Float a few slices on top of the soup. 

  • Voila! Enjoy!


Yellow onions are key, they caramelize very well and are the perfect texture for this particular dish. Throw away those onion centers, they are a little bitter! Separate your onions, it's necessary if you want them to caramelize evenly.