French Onion Soup

A favourite soup in our household, the cheese toasts complete this meal , make sure you use Gruyere Cheese though.


  • 100g unsalted butter
  • 10 large onions, finely sliced
  • 750ml dry white wine
  • sea salt and freshly ground black pepper
  • 1/4 cup cognac
  • 2 litres veal or rich chicken stock
  • 1 fresh bay leaf
  • 1/2 loaf french bread, sliced into 3cm thick rounds
  • 1 1/2 cups grated gruyere cheese


  1. In a large heavy based saucepan, melt the butter. Add the onions and saute, stirring occasionally, for around 35 minutes or until they have completely softened and browned.
  2. Add the white wine, some salt and pepper and boil until the wine has reduced to 1 cup. Add the cognac and cook for a further 2 minutes.
  3. Add the veal or chicken stock and bay leaf, bring to the boil and let simmer for 15 minutes.
  4. While the soup is cooking, bake the bread slices in a moderate oven (180 degrees) until dry (around 15 minutes).
  5. Taste and season the soup then ladle into heatproof soup bowls. Top with the bread slices and a good handful of gruyere cheese. Place on a tray in the oven until the soup is bubbling and the cheese is golden brown.
  6. You can cook the soup in advance and refrigerate, but reheat before putting in the oven.

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