01 / SOUP / FRENCH
French onion soup
Sweet, deeply caramelised onions in a rich broth, finished with crisp bread and a bubbling Gruyère crust.
- Serves
- 4
- Prep
- 15 min
- Cook
- 1 hr 45 min
- Total
- About 2 hr
Allow longer if the onions need it. Their colour is your guide.
Ingredients
For 4 servings · weights after peeling
- 1000 g yellow onions, peeled and thinly sliced root to tip
- 40 g unsalted butter
- 15 ml olive oil
- 6 g fine salt, divided; use less with salted stock
- 150 ml dry white wine
- 1200 ml good-quality beef stock, preferably unsalted
- 2 g fresh thyme sprigs
- 1 dried bay leaf
- 1 g freshly ground black pepper
- 10 ml sherry vinegar, to taste
- 160 g baguette, cut into 8 slices
- 160 g Gruyère or Comté, rind removed and cut into 2 cm pieces
Equipment
Knife, chopping board, wide stainless-steel pan (about 30 cm, at least 3 litres), wooden spoon, TM7 or box grater, baking tray, and four grill-safe soup bowls.
Method
Slice the onions
Knife + chopping board
Peel and weigh 1000 g onions. Slice root to tip, about 3 mm thick, so the soup keeps its long, silky strands.
Build the caramelisation
Wide stainless-steel pan + hob
Heat 40 g butter and 15 ml olive oil in a wide, heavy stainless-steel pan (about 30 cm) over medium heat. Add the onions and 3 g salt. Cook for 10 minutes, stirring regularly, until softened. Reduce to medium-low and cook for another 40–60 minutes, stirring every few minutes and more often towards the end. Aim for an even, deep chestnut colour and a sweet aroma. If the fond darkens too quickly, add 15–30 ml water and scrape it up. Let the water evaporate before continuing. Do not rush this stage or let the onions burn; the colour matters more than the clock.
Deglaze the same pan
Stainless-steel pan + wooden spoon
Pour 150 ml dry white wine into the onion pan. Scrape the browned fond thoroughly from the base and sides into the liquid. Simmer for 3–5 minutes, until the wine is reduced by about half.
Simmer the soup
Stainless-steel pan + hob
Add 1200 ml beef stock, 2 g thyme sprigs and 1 bay leaf to the same pan. Bring to a gentle simmer and cook uncovered for 25–30 minutes. Keep the onions in the pan to preserve their texture. Remove the thyme stems and bay leaf. Add 1 g black pepper and up to 10 ml sherry vinegar, tasting as you go. Add the remaining 3 g salt only as needed; stock and cheese may already supply enough.
Prepare the cheese
Thermomix TM7 · mixing bowl + blade
While the soup simmers, place 160 g chilled Gruyère or Comté in 2 cm pieces into a clean, dry mixing bowl. Fit the lid and grate 3 sec / speed 7, with no heat. Check the texture and repeat for 1 second if needed. Transfer to a bowl. A box grater also works well.
Toast the bread
Oven + baking tray
Heat the oven to 200°C conventional / 180°C fan. Arrange 160 g baguette slices on a tray and bake for 8–10 minutes, turning halfway, until crisp and lightly golden on both sides.
Finish gratinée
Grill + grill-safe soup bowls
Switch the oven to a high grill. Set four grill-safe soup bowls on a sturdy baking tray and divide the hot soup between them, leaving room for the topping. Place two toasted baguette slices on each portion and distribute the grated cheese evenly over the bread. Grill for 2–5 minutes until bubbling and browned, watching constantly. Serve carefully: the bowls will be very hot. If your bowls are not grill-safe, grill the cheese on the toast on a tray and place it on the soup just before serving.
Kitchen notes
Stock matters. Use a full-flavoured stock you enjoy on its own. For a meat-free version, use a rich mushroom or vegetable stock and a vegetarian melting cheese.
Cooking with Cookidoo. This page is the full recipe. Imported steps may need checking: preserve the tool labels, pan stages, and Thermomix time and speed settings. Import compatibility has not yet been tested.
Recipe development draft · not yet kitchen-tested. Cheese preparation informed by Vorwerk’s grating guidance.