Home > Nourishing winter recipes > French onion soup with Gruyère toasts

French onion soup with Gruyère toasts

Name: French onion soup with Gruyère toasts
Yield: Serves 4
Cuisine: French recipes
Ingredients: Knob of unsalted butter; 3 tbsp rapeseed oil; 750g (about 3 large) onions, cut into thin wedges; 2 large garlic cloves, finely chopped; Handful of fresh thyme leaves; 300ml white wine; 50ml Madeira; 1 litre beef consommé or good-quality beef stock, hot; Small crusty baguette or similar; 100g Gruyère, coarsely grated; Nutmeg for grating

Published: 31 Dec 10
Updated: 18 Mar 24

This classic recipe for French onion soup is a winter warmer and the gruyère toasts top it off perfectly.

And not to toot our own horn or anything, but this might just be the ultimate French onion soup of all time.

Easy
January 2011

Test kitchen approved

Serves 4
Takes 10 minutes to make, 50-55 minutes to cook

This classic recipe for French onion soup is a winter warmer and the gruyère toasts top it off perfectly.

And not to toot our own horn or anything, but this might just be the ultimate French onion soup of all time.

Nutrition: per serving

Calories: 427kcals
Fat: 19.7g (7.3g saturated)
Protein: 18.9g
Carbohydrates: 30.8g (12.2g sugars)
Salt: 4.2g

Save recipe

Save

Save recipe Print

Rate

Ingredients

Knob of unsalted butter
3 tbsp rapeseed oil
750g (about 3 large) onions, cut into thin wedges
2 large garlic cloves, finely chopped
Handful of fresh thyme leaves
300ml white wine
50ml Madeira
1 litre beef consommé or good-quality beef stock, hot
Small crusty baguette or similar
100g Gruyère, coarsely grated
Nutmeg for grating

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

Heat the butter and oil in a shallow flameproof casserole, add the onions and cook gently for 30 minutes, stirring occasionally, until soft, golden and lightly caramelised. Stir through the garlic and thyme, then cook for 10 minutes more.
Pour over the white wine and Madeira, then bubble until reduced by half. Add the hot consommé or stock, then simmer for 10-15 minutes. Taste and adjust the seasoning.
Meanwhile, preheat the grill to medium-high, cut the baguette diagonally into 8 slices, then lightly toast on both sides. Place on a baking sheet, top each with Gruyère and a good grating of nutmeg, then grill for 3 minutes or until the cheese has melted. Serve the soup, ladled into warm bowls, with the Gruyère toasts.

Recipe from January 2011 Issue

Nutrition

Nutrition: per serving

Calories: 427kcals
Fat: 19.7g (7.3g saturated)
Protein: 18.9g
Carbohydrates: 30.8g (12.2g sugars)
Salt: 4.2g

delicious. tips

Use red onions and blue cheese such as Stilton or Stichelton for a bit of a twist on this classic.
Freeze the finished soup, once cooled, in a well-sealed plastic container for up to 3 months. Defrost completely before reheating and making the toasts.