June 30, 2017

French Onion Soup – easy to follow recipe

French Onion Soup


French Onion Soup

I fell in love with this French Onion Soup when I was just a young child on one of my first family holidays in Spain.  On returning to the area most years, I remember going to the same restaurant and this was my starter every time.  Deliciously rich and decadent, with the tangy taste of the cheese and the crunchy croutons just give it the perfect combination of textures.

Make sure you use oven proof bowls as I have had a plate crack in the oven before and that could be quite messy with soup in there… and I am not coming to clean it up for you.


French Onion Soup




1 tbsp. butter

7 large white onions – peeled and roughly chopped

100 ml sherry

2 beef stock cube

1 pinch cayenne pepper – I prefer 1 tsp. but add to your taste

¼ tsp. salt

¼ tsp. white pepper

1/2 tsp. paprika

2 slices of old bread

1 mozzarella ball

1 tsp. grated extra mature cheese

1 tbsp. grated parmesan


Put a very large pot on medium heat and add butter

Add chopped onions

Cook for 30 – 40 minutes until caramelised, taken care not to stir too often as this will prevent caramelization

Add the sherry while stirring to ensure it does not stick

Heat oven to 220 c / 425 f / gas mark 7

Mix the stock cubes with 1 / 1.5 litres of boiling water until they have dissolved then pour into the soup pot

Add salt & pepper, paprika and cayenne pepper and stir until well combined and none of the onion are sticking

Simmer on a low heat got 20 minutes

In the meantime cut the bread into cubes, season and place on an oven tray and cook for 10 minutes

Pour soup into ovenproof bowls then scatter the toasted bread cubes over the top then top with slices of mozzarella and a sprinkling of cheddar and parmesan

Put bowls in oven for 3 – 5 minutes until the cheese is gooey

Serve immediately but be careful not to burn your lips


Here are some of the kitchen gadgets I used to create this recipe




Note – we make a small commission if you decide to purchase any of the above items

Thank you for visiting, If you enjoyed this recipe please follow us on Twitter or Instagram to see all our new recipes.





Author:Sandra McEwan

Leave a Comment