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French Onion Soup

For Beef Stock


beef bones 2.5 kg 
tomato puree 2 tbsp 
white wine vinegar 3 tbsp
water 6 L

Vegetables & Herbs

onions 3 pc 
carrots 2 pc 
celery 4 stalks 
garlic 1 head
fresh thyme few sprigs
bay leaves 5 pc

For Onion Soup


onions 1 kg 
olive oil 2 tbsp
butter 30 g


white wine 200 ml
port 80 ml
beef stock 1.5 L

Herb & Seasoning

thyme 6 sprigs
salt & pepper to taste

For Crouton


bashed garlic 1 clove 
grated gruyere


  • Roast the bones at 200c for 1 hour

  • Roughly chop onion, carrot and celery

  • Roast onion, carrot and celery at 200c for 45 mins

  • Add to a large pan and add garlic, tomato puree, herbs, vinegar and water 

  • Simmer for around 8 hours until reduced to 30-40% and skim off fat on top

  • Strain and chill stock 

  • Finely slice onion

  • Melt butter with oil the add onions with a pinch of salt 

  • Caramelize onions on low heat until sticky and brown 

  • Add white wine and reduce until all liquid is gone, repeat this with port wine

  • Add thyme and stock simmer for 30 mins ten season to taste

  • Rub the baguette slices with a little olive oil and toast then rub with garlic

  • Ladle the soup into oven proof dishes top with toast and cheese then grill until cheese melt


  • Simmer stock: achieve clear, flavorful, and well-balanced broth without cloudiness/bitterness


  • 1 pound=16 ounces=453 g ; 1 tablespoon=15 g ; 1 teaspoon=5 g
  • Fat can be kept for roast potatoes 
  • Bones can be used again for remouillage
  • Remouillage: a stock made from simmering bones that have already been used once
  • Stock simmering time: beef=6-8 hrs ; chick/veg=2-4 hrs

credit to chefthombateman

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