🧅 French Onion Soup

Name: French Onion Soup
Total time: 90 min
Yield: 4
Cuisine: France · Paris
Ingredients: 1 kg onions, thinly sliced; 40 g butter; 1.2 l beef broth; 1 tsp sugar, 1 tbsp plain flour; 2 bay leaves, a few thyme sprigs; 4 slices baguette, toasted; 120 g Gruyère, grated; Salt, pepper

Origin: France · Paris

560kcal

per serving · 400 g

140kcal

per 100 g

24 gProtein6 g / 100 g

30 gFat7.5 g / 100 g

44 gCarbs11 g / 100 g

Soupe à l'oignon is the classic French onion soup: onions are cooked slowly in butter until deep brown and sweet, then simmered in beef broth. The soup is ladled into bowls, topped with a slice of toasted bread and a thick layer of grated Gruyère, and baked until the cheese melts and blisters. The result is sweet, savoury and cheesy, with a soft bread layer soaking up the broth.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

Not vegetarianbecause of: beef broth

Not veganbecause of: gruyère cheese, butter, beef broth

Contains glutenbecause of: bread

Contains dairybecause of: gruyère cheese, butter

Not keto11 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Milk

What it is made of

oniongruyère cheesebreadbutterbeef broth

Recipe

4 servings90 min

Ingredients

1 kg onions, thinly sliced
40 g butter
1.2 l beef broth
1 tsp sugar, 1 tbsp plain flour
2 bay leaves, a few thyme sprigs
4 slices baguette, toasted
120 g Gruyère, grated
Salt, pepper

Method

Melt the butter and cook the onions over low to medium heat for 40–50 minutes, stirring often, until deep golden; add the sugar halfway.
Stir in the flour for 1 minute, then add the broth, bay and thyme and simmer 20 minutes; season.
Heat the grill. Ladle the soup into ovenproof bowls.
Top each with a slice of toast and a quarter of the cheese.
Grill 3–5 minutes until the cheese is bubbling and browned.

How to make it lighter

Use half the butter and a splash of water to stop the onions from catching.
Use a smaller toast and 20 g of cheese per bowl.
Choose a fat-skimmed broth — most of the flavour comes from the onions.

History

Onion soups are old peasant food in France, but the gratinéed version with bread and melted cheese is closely associated with the Paris markets of Les Halles, where it was eaten late at night by porters and revellers. The story that King Louis XV invented it is a popular legend rather than established fact.

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Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →