Cookbook:Onion Soup

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Onion Soup
Category Soup recipes
Servings 4 persons
Time 15-30 minutes

Cookbook | Ingredients | Recipes | French Cuisine | Soup

French onion soup is a classic French soup. It's lightly bound with a little flour.


  • 4 large onions
  • 1 liter of beef stock (use home made onion stock to make a vegetarian soup)
  • 1 tbsp of flour
  • butter
  • Croutons, about four slices of bread worth (optional)


  1. Slice the onions into rings and sauté them gently in the butter (don't use olive oil for this). Don't rush this, let the onions brown very gently.
    During this step, you may see a brown substance known as fond at the bottom of the pan. Later, you'll use a technique known as deglazing to round off the taste of the soup.
  2. Add the flour and stir. The flour will seem to have disappeared, but has been absorbed into the butter. This will give the soup its characteristic slight thickness.
  3. Add a quarter of the stock and stir for a while. Add another quarter of the stock and keep stirring. Repeat for the remaining stock.

The soup is best served with croutons floating in it.

Notes, tips, and variations[edit]

  • Onion soup is often eaten with grated cheese (Gruyère, classically). It can be sprinkled over oven-baked croutons or sprinkled over the soup when the croutons are already baked.
  • You may find it useful to substitute a wok for a frying pan, as the higher sides make it easier to avoid spilling the soup after adding the stock.