How to make French Onion Soup

This soup is perfect on the day but even better the day after.  Double the recipe and freeze it for an emergency mid-week meal.  It’s packed with anti-oxidants making it perfect for winter seasons.


What you need

2          Tbsp olive oil

1 kg     onions, sliced

1.5       cups beef stock

1          bouquet garni*

100ml dry white wine

3          Tbsp sherry (optional)

Salt and milled pepper


*A bouquet garni is a bundle of herbs, namely bay leaf, thyme, parsley used to flavor soups, stocks and stews.  You can make your own bundle or buy muslin tied bundles from supermarkets or delis.

This will take approximately 10 minutes to prepare, cooking time 1 hour, serves 4.


What to do

Heat oil in a large pot.  Add onions and cook over medium-low heat to soften and brown for about 10-15 minutes.  Add stock, wine and bouquet garni and season with salt and pepper.  Bring to boil.  Reduce heat, cover and simmer for 45 minutes.  Adjust seasoning, add sherry and cook a further 5 minutes.  Serve as is or topped with a slice of cheesy mozzarella toast.




Author: Shaun De Kock

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