France / Appetizers

French onion soup

Name: French onion soup
Prep time: 15 min
Cook time: 55 min
Yield: 4 portions
Cuisine: France
Ingredients: 600 g onions, thinly sliced; 30 g butter; 1 tbsp plain flour; 900 ml vegetable stock; 4 baguette slices; 80 g Gruyere, grated; 0.5 tsp dried thyme

Slowly browned onions under a toasted cheese lid.

Prep15 min

Cook55 min

Yield4 portions

Jump to recipe

Editorial home-cooking adaptation · Not yet kitchen-tested. Timings are estimates; additional soaking, rising or chilling may apply. Read the complete method before starting.

Ingredients

4 portions

1×

Units are listed with each ingredient. 1 tbsp = 15 ml; 1 tsp = 5 ml. US cup measures are approximately 240 ml. Chef adaptations may retain source units. Scaling changes quantities, not cooking times. Ingredient ticks reset when the page reloads.

Let’s make it.

Cook onions in butter over medium-low heat for 30–35 minutes, stirring often until deeply golden; lower heat if they catch.
Stir in flour for one minute. Slowly add stock and thyme, scraping the pan; simmer 15 minutes.
Toast baguette slices, top with cheese and grill until the cheese bubbles, watching closely.
Taste soup, adjust salt if needed and divide among heatproof bowls. Add cheese toasts just before serving.

A little kitchen note

Untested editorial home-cooking adaptation; timings are estimates.

Allergen notes

Milk, wheat; check stock. This list is a starting point, not a certification of suitability. Check every ingredient label and preparation surface.

Use a food thermometer where relevant. For handling and storage, see our cooking basics and official food-safety links.

A little nourishment.

Illustrative nutrition estimate · Per listed portion (1/4 of the recipe)

Energy: 293 kcal
Protein: 10.3 g
Carbs: 31.9 g
Fat: 14.1 g
Fibre: 3.5 g
Total sugar: 8.6 g
Sodium: 953 mg

Approximate generic ingredient estimates, not verified nutrition labels. Includes quantified optional ingredients; unquantified “as needed” salt, oils or garnishes may be excluded. Brands, substitutions, portions and cooking change values. Nutrition stays per portion when batch quantities are scaled. How we estimate nutrition

Approximate generic ingredient estimates. Brands, edible portions and cooking change values.

Make a little more of it