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


Prep Time
3 hrs 22 mins
Cook Time
3 hrs 22 mins
  • 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
  1. Put a very large pot on medium heat and add butter
  2. Add chopped onions
  3. Cook for 30 – 40 minutes until caramelised, taken care not to stir too often as this will prevent caramelization
  4. Add the sherry while stirring to ensure it does not stick
  5. Heat oven to 220 c / 425 f / gas mark 7
  6. Mix the stock cubes with 1 / 1.5 litres of boiling water until they have dissolved then pour into the soup pot
  7. Add salt & pepper, paprika and cayenne pepper and stir until well combined and none of the onion are sticking
  8. Simmer on a low heat got 20 minutes
  9. In the meantime cut the bread into cubes, season and place on an oven tray and cook for 10 minutes
  10. 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
  11. Put bowls in oven for 3 – 5 minutes until the cheese is gooey
  12. Serve immediately but be careful not to burn your lips


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Author:Sandra McEwan

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