French Onion Soup is the epitome of rustic elegance, deeply caramelised onions, rich beef stock, and the irresistible finish of melted cheese atop toasted sourdough. While deceptively simple, this dish is all about patience and premium ingredients. At Parson’s Nose, we recommend using our rich, marrowy beef bones to prepare the stock from scratch, but a high-quality ready-made beef stock will also deliver a satisfying result.
As we know the British weather is unpredictable, so it’s ideal to have this recipe in your back pocket. Ideal as a cosy starter, to serve at a dinner party, or light supper, this recipe is a celebration of slow cooking and classic French flavour.
Serves 4 | Prep time 15 mins | Cook time 1 hour 15 mins
Ingredients
- 50g unsalted butter
- 1 tbsp olive oil
- 1kg brown onions, thinly sliced
- 2 garlic cloves, finely chopped
- 1 tsp sugar
- 1 tbsp plain flour
- 250ml dry white wine (or dry cider)
- 1L rich beef stock (ideally homemade or butcher’s
- quality)
- 1 tsp fresh thyme leaves or ½ tsp dried
- 1 bay leaf
- Sea salt and black pepper, to taste.
To serve:
- 4 thick slices sourdough or French baguette.
- 150g Gruyère cheese, grated (or Comté for a nuttier edge).
- A touch of Dijon mustard (optional, for brushing the bread).
Method
- Caramelise the onions: In a heavy-based pan, melt the butter with the olive oil over medium-low heat. Add the sliced onions and a generous pinch of salt. Cook slowly for 35–45 minutes, stirring occasionally, until deeply golden and caramelised. Sprinkle in the sugar after the first 20 minutes to help them along.
- Deglaze and thicken: Add the garlic and flour, cooking for 1–2 minutes to form a light roux. Pour in the wine, scraping up any sticky bits from the bottom of the pan, and let it bubble for a few minutes.
- Add stock and simmer: Add the beef stock, thyme, and bay leaf. Simmer gently for 20–25 minutes. Season to taste, remove the bay leaf, and keep warm.
- Prepare the toasts: Preheat the grill. Lightly toast the bread slices on both sides. If using, brush one side lightly with Dijon mustard. Top with grated cheese and grill until melted and bubbling.
- Serve: Ladle the soup into bowls and gently float the cheesy toast on top, or serve alongside, if preferred. Finish with a crack of black pepper and a few thyme leaves.
Serving Suggestions
- Pair with a crisp, dry white wine or light red like Pinot Noir.
- For extra indulgence, add a splash of Madeira or brandy to the soup just before serving.
- Excellent as a make-ahead dish, as the flavours deepen beautifully overnight.
Butcher’s Tip
If making your own stock, roast marrow bones and beef shin with onion, celery, and carrot for 45 minutes, then simmer with water, herbs, and a splash of vinegar for 4–6 hours. Strain and reduce for a luxurious, gelatin-rich base.
Visit Us or Shop Online
Whether you're seeking inspiration for your next meal or looking for the finest meats and gourmet products, Parson’s Nose is your go-to destination.
Find them online or visit in person at:
- Fulham – 753 Fulham Road, SW6 5UU
- Putney – 88 Lower Richmond Road, SW15 1LL
- South Kensington – 165 Old Brompton Road, SW5 0LJ
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