Real French onion soup - A delicious classic

There are not many soups that are better than a good onion soup on a slightly chilly day. This tasty soup that ends with a delicious crispy slice of white bread and au gratin with cheese in the oven tastes lovely!


  • 4 pcs onion
  • 3 pcs shallots
  • 3 cloves garlic
  • 3 dl dry white wine
  • 1 liter bull broth
  • 100 gram butter
  • 4 skiver white bread
  • 100 gram gruyer cheese
  • 2 pcs bay leaf
  • 1 tbsp sugar
  • 1 dl neutral oil
  • 1 tbsp cognac
  • 2 tsp worcester sauce
  • salt and pepper

You can serve this as either an appetizer or main course. Getting the good taste from the onion is the key to getting a good result. Here I will show you the tricks to get the best result.

Step 1

Start by finding a large pan and set on medium heat. Add oil and butter to the pan and start cutting the onion. Cut the onion into thin strips. Add onion, shallot and garlic to the pan. Add the sugar and fry the onion on medium heat until it is brown and completely soft. This takes some time. It takes about 1 hour before the onion is ready. Stir in the pan from time to time so that the onion does not burn to the bottom. To brown the onion well gives a very good taste, so do not cheat here :-)

Step 2

When the onion is browned, add the white wine. Let this cook until it is almost gone. If you want to add wheat flour, do this now. Add the broth and fresh thyme and bay leaves. It is a smart trick to tie them together because then it is much easier to take out of the soup later. Add a splash of cognac and a few drops of worcester sauce. Now the soup should simmer for 40 minutes. Season with salt and pepper.

Step 3

Cut 4 slices of white bread and bake in the oven at 180 degrees until completely dry (about 15 minutes). Find some fireproof soup bowls and pour in the soup. Place the crispy slices of white bread on top of the soup and grate well with cheese.

Step 4

Put in the oven at 225 degrees. Cook until the top has melted and got a golden and nice color. Serve piping hot. PS. remember that the plates are very hot when they go out of the oven.

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