Classics
French onion soup
French onion soup is built on patience: cook the onions until they turn sweet and brown, simmer them in stock, then bake under a crust of cheese and toasted baguette.
- Prep
- 15 min
- Cook
- 60 min
- Total
- 75 min
- Servings
- 4
- Difficulty
- Easy
A cheap soup that tastes expensive. The whole magic is in how long you cook the onions — do not rush, 40 minutes is the minimum. The reward is a deep, almost caramel flavour.
Method
- 01
Cook the onions in the butter and oil over low heat for 40–45 minutes, stirring now and then. They must turn golden-brown and sweet — that is the base of the flavour.
- 02
Dust with flour, stir and cook a minute. Pour in the wine and let it almost cook away.
- 03
Add the hot stock, season, and simmer another 20 minutes over low heat.
- 04
Ladle into ovenproof bowls. Top each with a slice of toasted baguette, cover with Gruyère and grill in the oven until the cheese browns and bubbles.
A pinch of sugar at the start helps the onions caramelise faster.
Frequently asked
- Does French onion soup take wine?
- Yes — the original recipe calls for dry white wine, poured over the caramelised onions and cooked almost away. What stays is depth, not alcohol.
- Which onions are best for onion soup?
- Ordinary yellow onions — the best balance of sugar and flavour. Red onions are sweeter and tint the soup purple; blend them in if you like, but not alone.
- Why cook the onions so long?
- Slow browning turns the onions’ sugars into caramel and roasted notes — that is the entire flavour of the soup. Fifteen minutes will not get you there.
- What can replace the beef stock?
- Chicken or a strong vegetable stock — the soup turns out lighter and gentler. What matters is honest stock, not a cube.
- Where can I taste French onion soup in Bratislava?
- At Saint Paul in Fresh Market — gratinated with cheese and baguette, cooked daily, on its own or in the Bistrot menu with bœuf bourguignon.
- Which cheese if I have no Gruyère?
- Comté or Emmental. You need a cheese that melts well and gratinates to gold.
Rather taste than cook?
We cook galettes and crêpes and pour cider every day at Fresh Market.