French Onion Soup

Just like grandma used to make!


  • A sh*tload of yellow onions (about 2 bags), sliced thinly
  • 8 cups beef broth
  • A few glugs of sherry or apple flavoured brandy
  • 2 tbsp flour
  • 2 bay leaves
  • Bunch of thyme
  • Olive oil
  • 1/4 cup butter
  • Cheese topping options: Emmental, gruyere, provolone, parmesan
  • Day old crostini, sliced and baked until golden brown
  • Salt and pepper


  • In the largest pot you own, cover the bottom in olive oil and heat over medium-low heat.
  • Add in sliced onions until pot is almost full. Stir occasionally as onions slowly brown until a sort of jam is formed – make sure the heat isn’t too hot or else they will burn. Add in salt and pepper as the onions cook down.
  • When onions start to brown, add in the butter and stir together.
  • When onions are a deep brown colour, add in the alcohol to deglaze the bottom of the pot. Cook down.
  • Sprinkle in the flour to add some structure. Pour in the beef stock and add in bay leaves and sprigs of thyme. Add in extra water if needed. Bring to a boil, reduce and simmer for about 30 minutes.
  • Add soup into an oven safe bowl, leaving a few inches at the top. Place the crostini on top of the soup, cover generously with cheese, and broil until cheese is brown and bubbly. Serve hot!

Thanks to Chef Show for the recipe!

Leave a Comment