🧅 French Onion Soup (30 min): A comforting bistro recipe

• Yellow onions : the basis of the recipe, for their sweetness and aroma.
• Butter and/or olive oil : for a beautiful caramelization.
• Broth : traditionally beef, but poultry or vegetables for a vegetarian version.
• Stale country bread : it absorbs the broth without falling apart.
• Grated cheese : Emmental, Comté or Gruyère, for a stringy and golden gratin.
• Salt, pepper, a little nutmeg or thyme to taste.

Tip: Choose local and seasonal produce for an even tastier soup! Discover our homemade soup kit for cooking with locally sourced ingredients. 🥗

1. Finely slice the onions (at least 3 large ones for 4 bowls). Sauté them in butter over low heat, stirring often, until they become soft and golden brown (about 15 minutes). 🧅
2. Add a little flour to bind (optional), then pour in the hot broth while mixing well.
3. Simmer gently for about fifteen minutes, allowing the flavors to meld. Adjust the seasoning.
4. Pour the soup into heatproof bowls , and arrange slices of stale bread on top.
5. Cover generously with grated cheese (don't skimp on the indulgence!).
6. Place in a very hot oven until the cheese is golden brown and bubbly. Serve immediately, be careful, it's very hot! 🔥

Want to measure like a pro? Use our cl/ml converter to help you. 😉

• Use individual bowls or casseroles that are oven-safe.
• Lightly toast the bread before putting it on the soup; it will stay nice and crispy. 🥖
• Rub the bread with a little garlic for a rustic touch.
• Be generous with the grated cheese: a mix of Emmental and Comté for an intense taste and a beautiful stringy crust.
• Place under the hot oven grill to quickly brown without drying out the soup.

The secret? Keep an eye on the color and serve immediately! 😋

• Bread: opt for stale country bread, cut into thick slices. It will absorb the soup while retaining its structure.
• Cheese: the Comté and Emmental mix is ​​a classic, but you can try Cantal or Beaufort for a more pronounced note.

Want an even more indulgent version? Add a sprinkle of grated Parmesan on top before baking. 😍

• Add a little dry white wine to the broth for a touch of acidity.
• Vegetarian version : vegetable broth + vegan cheese.
• Add sliced ​​mushrooms for a richer texture.
• A hint of nutmeg or fresh thyme for subtle flavoring.
• For a festive touch, sprinkle some toasted hazelnuts on top after baking! 🥳

Find more winter inspiration in our seasonal guides or explore 30 autumn soups to mix things up. 🍂

• Can I prepare the soup in advance? Yes, it's even better reheated the next day; the flavors develop. 🤩
• What type of onion should you choose? Yellow onions are ideal, but you can mix them with sweet or red onions for variety. 🧅
• How to avoid making the soup too sweet? Caramelize the onions well over low heat without burning them, and don't hesitate to add a touch of balsamic vinegar to balance it out.
• A tip to avoid food waste? Use day-old stale bread; it's perfect for topping and nothing goes to waste! ♻️
• Can you freeze the soup? Yes, without the bread or cheese. Add them when you're ready to bake it after defrosting.

Need seasonal vegetables for your next soup? Discover our homemade soup kit and explore all our guides for cooking locally all winter long!