France · side

French Onion Soup

Name: French Onion Soup
Yield: 4 servings
Cuisine: France
Ingredients: 50g Butter; 1 tbs Olive Oil; 1 kg Onion; 1 tsp Sugar; 4 sliced Garlic Clove; 2 tbs Plain Flour; 250ml Dry White Wine; 1L Beef Stock; 4 sliced Bread; 140g Gruyère

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Butter50 g
Olive Oil1 tbsp
Onion1 kg
Sugar1 tsp
Garlic Clove4
Plain Flour2 tbsp
Dry White Wine250 ml
Beef Stock1 l
Bread4
Gruyère140 g

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Estimatedper serving · this recipe serves 4

Estimated nutrition per serving
Energy	1522 kcal
Protein	52.3 g
Fat	39.1 g
of which saturates	16.7 g
Carbohydrate	228.3 g
of which sugars	35.1 g
Fibre	15.3 g
Salt	8.1 g

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

3 steps · 0 min

1
Melt the butter with the oil in a large heavy-based pan. Add the onions and fry with the lid on for 10 mins until soft. Sprinkle in the sugar and cook for 20 mins more, stirring frequently, until caramelised. The onions should be really golden, full of flavour and soft when pinched between your fingers. Take care towards the end to ensure that they don’t burn.
2
Add the garlic for the final few mins of the onions’ cooking time, then sprinkle in the flour and stir well. Increase the heat and keep stirring as you gradually add the wine, followed by the hot stock. Cover and simmer for 15-20 mins.
3
To serve, turn on the grill, and toast the bread. Ladle the soup into heatproof bowls. Put a slice or two of toast on top of the bowls of soup, and pile on the cheese. Grill until melted. Alternatively, you can complete the toasts under the grill, then serve them on top.