Renae Smith

French Onion Soup

Renae Smith
French Onion Soup


(Recipe Below)



  • 125g butter (use less if you wish)
  • 1 tablespoon vegetable oil
  • 4 large onions, halved, then sliced thinly
  • 2 garlic cloves, diced
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon granulated sugar
  • 1 - 2 tablespoons of flour
  • 1.5 - 2 cups dry red wine
  • 6 cups homemade stock (beef for traditional, veggie if you're a veggie!)
  • 10 sprigs thyme
  • 2 bay leaves
  • 1 baguette
  • 1 cup of grated cheese (Gruyere is best, but parmesan is fine)


In a large pot, melt the butter and oil over medium heat.  Add the onions and cook onions until softened, stirring occasionally, about 15 minutes. Add the salt, pepper, and sugar; continue to cook, stirring occasionally, until onions are deep golden brown and slightly caramelised (not burned) for another 30 minutes or more.  Add in garlic for the last 5 minutes.  Reduce heat if they are browning too quickly or getting any 'crispyness'. 

Add thyme, bay leaves and wine and raise heat to high. Cook until almost all liquid has evaporated, 8 to 10 minutes.  Add in the flour and cook off for a good 5 minutes.  The mix should be thick.

Add stock and stir well whilst you bring it to a boil.  Turn heat down and reduce to a simmer, uncovered, until broth is thickened, 20 to 30 minutes.


Slice baguette and toast slightly.  Float pieces on top of soup and top with grated cheese.  Grill those in the oven, or torch them until the cheese is all melted and golden brown.