French Onion Soup

20 minutes · Serves approximately 4 · Cook: 1 hour 20 minutes · A slow Sunday project

for Sundays that have nowhere else to be

Deeply caramelised onions, rich beef stock and bubbling Gruyère.

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A note from Essy: If the onions aren't considerably darker than when you started, you're probably not done yet. Properly caramelised onions look almost mahogany, not just softened and golden - give it the time.

Ingredients

• Approx. 1 kg yellow onions, thinly sliced
• 40 g butter
• Olive oil, a little
• 2 garlic cloves, finely chopped
• 1 tbsp flour
• 150 ml dry white wine
• Approx. 1.1 litres good beef stock
• Fresh thyme
• 1 bay leaf
• Black pepper
• Baguette, sliced
• Approx. 175 g Gruyère, grated

Method

1. Thinly slice the onions.
2. Cook them slowly in the butter and a little oil, over a low heat, until deeply caramelised. Do not rush this step - this is most of the flavour.
3. Add the garlic and flour and cook for a minute more, stirring so the flour does not catch.
4. Deglaze the pan with the white wine, scraping up anything stuck to the bottom.
5. Add the beef stock, thyme and bay leaf. Simmer gently.
6. Taste and adjust with black pepper - the beef stock and caramelised onions usually provide enough salt.
7. Transfer to oven-safe bowls.
8. Top each bowl with baguette and a generous layer of Gruyère.
9. Grill until deeply bubbling and browned.

• Keep:The soup base (without the bread and cheese) keeps well in the fridge for a few days and freezes well - assemble the baguette-and-Gruyère topping fresh when serving.

Make It Yours

• No white wine: leave it out and deglaze with a splash of the beef stock instead.
• Extra depth: add a small splash of sherry or brandy with the stock.
• Different cheese: a mix of Gruyère and Comté works well if that is what you have.

Good to Know

Written by Esther

Esther is a photographer and storyteller, and the founder of Essy's Essentials - a seasonal home for stories, rituals, recipes and everyday luxuries.

Published 23 September 2026

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