French Onion Soup

Original recipe

Makes 4-6 servings


Parts = Cup or whatever you want to scale the recipe by


  1. Preheat oven to 230°C.
  2. Caramelise the onions. Add the onions and oil to a large pot. Cook on medium-low heat for about 30 minutes until onions start to turn golden brown. Add sugar to speed up the process.
  3. Add the garlic and cook for a minute more.
  4. Deglaze the pot with a half cup of white wine.
  5. Add the stock, bay leaves, and thyme. Bring to a simmer and cook for 30 minutes.
  6. In the meantime, slice the baguette and brush with olive oil. Toast in the oven until golden brown (5–7 minutes).
  7. Remove baguette slices from the oven, top with cheese, and toast for another few minute until cheese is bubbling.
  8. To serve, ladle soup into a ramekin or bowl and place the baguette slice on top.