{"id":130331,"date":"2025-12-06T18:41:03","date_gmt":"2025-12-06T18:41:03","guid":{"rendered":"https:\/\/www.amourdecuisine.fr\/?p=130331"},"modified":"2025-12-06T18:41:05","modified_gmt":"2025-12-06T18:41:05","slug":"classic-french-onion-soup-with-cheesy-baguette-croutons","status":"publish","type":"post","link":"https:\/\/www.amourdecuisine.fr\/en\/article-classic-french-onion-soup-with-cheesy-baguette-croutons.html","title":{"rendered":"Classic French Onion Soup with Cheesy Baguette Croutons"},"content":{"rendered":"\n

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.<\/p>\n\n\n

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Homemade French Onion Soup : Alcohol Free<\/h2>\n\n\n\n

I absolutely love French onion soup, that cosy bistro classic you \u201chave\u201d to know how to make properly to really appreciate it.<\/p>\n\n\n\n

For years, I only ordered it in a little French caf\u00e9 in London, always with a steaming bowl under its golden, bubbling cheese crust.<\/p>\n\n\n\n

My husband and children never understood why I liked it so much, and I never dared try it at home in case it disappointed me.<\/p>\n\n\n\n

One day I finally gave it a go and realised it\u2019s nothing like just boiling onions in water.<\/p>\n\n\n\n

The magic comes from slowly caramelising the onions and using a good chicken stock.<\/p>\n\n\n\n

Now I make my own stock in big batches, freeze it in bags and keep it ready for quick dinners.<\/p>\n\n\n\n

The result is a fragrant, generous soup that\u2019s every bit as good as the one from the restaurant.<\/p>\n\n\n

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Ingredients for a perfect French onion soup<\/h2>\n\n\n\n
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  • 1.5 kg onions :\u00a0<\/strong>Ideally yellow or sweet onions, they caramelise beautifully and give the soup a soft, rich flavour.<\/li>\n\n\n\n
  • 3 tablespoons butter :\u00a0<\/strong>Adds depth and helps the onions brown without sticking. You can mix in a little oil if your pan tends to burn.<\/li>\n\n\n\n
  • 3 tablespoons flour :\u00a0<\/strong>Lightly thickens the soup and gives it a silky texture. Let it cook for a minute or two with the onions to remove any raw flour taste.<\/li>\n\n\n\n
  • 2 litres chicken stock :\u00a0<\/strong>This is the aromatic base of the soup. Use a flavourful stock that fully covers the onions and can simmer to develop even more taste.<\/li>\n\n\n\n
  • Salt and black pepper :\u00a0<\/strong>Season at the end, especially if your stock is already salty. Freshly ground pepper lifts the flavour nicely.<\/li>\n\n\n\n
  • 1 pinch ground nutmeg :\u00a0<\/strong>A warm, gentle note that deepens the taste without overpowering the onions.<\/li>\n\n\n\n
  • 1 baguette :\u00a0<\/strong>Slightly stale is ideal: the slices hold their shape better and soak up the soup without falling apart.<\/li>\n\n\n\n
  • 150 g grated cheese :\u00a0<\/strong>Emmental, Comt\u00e9 or Gruy\u00e8re, any cheese that melts well and browns beautifully under the grill.<\/li>\n\n\n\n
  • Homemade chicken stock (ideal option) :\u00a0<\/strong>If you can, cook a big batch in advance and freeze it in portions. It\u2019s less salty, more aromatic and makes everyday soups taste special.<\/li>\n<\/ul>\n\n\n
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    Step-by-step: how to make French onion soup<\/h2>\n\n\n\n
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    1. Melt the butter :\u00a0<\/strong>Heat a large heavy-based pot over medium heat and melt the butter until it foams slightly.<\/li>\n\n\n\n
    2. Soften the onions :\u00a0<\/strong>Add the onions, finely sliced. Stir to coat them in butter, then cook over medium, low heat, stirring regularly.<\/li>\n\n\n\n
    3. Caramelise the onions :\u00a0<\/strong>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.<\/li>\n\n\n\n
    4. Add the flour :\u00a0<\/strong>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.<\/li>\n\n\n\n
    5. Pour in the stock and season :\u00a0<\/strong>Gradually add the chicken stock while stirring to avoid lumps. Add salt, black pepper and the pinch of nutmeg.<\/li>\n\n\n\n
    6. Simmer gently :\u00a0<\/strong>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.<\/li>\n\n\n\n
    7. Adjust the consistency :\u00a0<\/strong>If the soup is too thick, thin it with a little extra stock or water. If it\u2019s too thin, simmer a bit longer to reduce.<\/li>\n<\/ol>\n\n\n\n

      French onion soup Video<\/h2>\n\n\n\n