Description
This homemade French onion soup, with slowly caramelised onions and a fragrant broth, warms up chilly evenings, topped with crispy cheese-topped bread and deep comforting flavours, perfect as a cosy starter or a light yet satisfying meal for family dinners.
Ingredients
Scale
- 1.5 kg onions
- 3 tablespoons butter
- 3 tablespoons flour
- 2 litres chicken stock
- Salt and black pepper
- 1 pinch ground nutmeg
- 1 baguette
- 150 g grated cheese
- Homemade chicken stock (ideal option)
Instructions
- Heat a large heavy-based pot over medium heat and melt the butter until it foams slightly.
- Add the onions, finely sliced. Stir to coat them in butter, then cook over medium–low heat, stirring regularly.
- Continue cooking until the onions are soft, golden and lightly caramelised. They should be nicely browned but never burnt. If the bottom catches, lower the heat and add a splash of water to deglaze.
- Sprinkle the flour evenly over the onions, stirring constantly.
- Cook for 1–2 minutes to get rid of the raw taste and form a light roux.
- Gradually add the chicken stock while stirring to avoid lumps. Add salt, black pepper and the pinch of nutmeg.
- Bring to a gentle boil, then reduce the heat. Let the soup simmer for at least 30 minutes, stirring occasionally so the flavours develop fully.
- If the soup is too thick, thin it with a little extra stock or water. If it’s too thin, simmer a bit longer to reduce.
- Prep Time: 25 min
- Cook Time: 40 min
- Category: soup
- Cuisine: French cuisine
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal