Recipe note: This soup is quite simple to make. My partner and I loved onion soup in Paris and this simple soup tastes quite similar to it. It has optional extras in it because we try to keep it as healthy as possible, but the broth tastes similar to what we had in the beautiful France several times. I also had my French friend taste it and she said it reminded her of home.
Prep time: Around 20 mins
Cooking time: around 1 hour, minimal attention required
- 3-4 cloves of garlic, chopped
- 5 medium or 4 large brown onions
- A little bit of butter
- 1.5-2L of beef stock (preferred, but you can use chicken stock or vegetable stock if that’s all you have on hand)
- Optional extra: 1 dessert spoon of plain flour
- 2 bay leaves
- salt & pepper to taste
- Optional extra: red wine
- Optional extra: toasted bread with cheese to melt. Gruyere works best.
- Slice onions into rings.
- Melt butter into pot in which soup will be housed.
- Place chopped onions into pot and lightly brown them.
- Add garlic to browning onions.
- Optional: Add flour and stir for 1-2 minutes, or until the flour no longer sticks to the side of the pan.
- Pour in the stock.
- Optional: If you’re using wine, add it now.
- Add bay leaves.
- Slowly bring soup to the boil.
- Reduce heat and simmer for 30-40 minutes uncovered, or until consistency is slightly thicker.
- Remove bay leaves, add salt and pepper to taste.
- Optional: Now is when you add the bread pieces and melt the cheese. You can then stick your bowl into the oven to have the two infuse.