Recipe Recommendation

French Onion Soup


  • Onions
    • 5 White
    • 5 Yellow
    • 5 Red
    • 10 Shallot
    • 10 Cipollini (optional)
    • 2 Leeks
  • 4 cloves Garlic
  • 225 g Butter (unsalted)
  • 120 ml Vegetable / Grapeseed Oil
  • Salt
  • White Pepper
  • 240 ml Port
  • 240 ml Sherry
  • 480 ml Madera
  • 3.8 litres Beef Stock (or vegetable / dark chicken stock)
  • 1 bunch Thyme
  • 2-3 Bay leaves
  • 1 loaf Sourdough Bread
  • 910 g White medium-hard cheese (Gruyere, Emmental)


  • Dutch Oven or Large pot
  • Frying Pan
  • Oven Broiler
  • 4 Heat Proof Bowls
  • Cheese Grater
  • Knife


Slice all onions and garlic, except Leeks and Cipollinis into thin slices (roughly ¼ inch thick). Using only the white part of the Leek, cut it into half inch rings, then soak in cold water to rinse any dirt off. Either make a stock from scratch, or buy one depending on your preference. Grate the cheese if not already done.

  1. Set a large pot or Dutch oven on medium heat. Add butter and oil and wait until butter completely melts. Once the butter is melted add all the Red, White, and Yellow onions. Add a large pinch of salt and stir in. After this, only stir a few more times. It will take around 15 minutes for the onions to turn translucent.
  2. Once the onions have softened and become translucent, turn the heat to low. This will allow for the onion to become evenly caramelised without burning. Once caramelised, add the shallot and garlic to the mix. Continue cooking on a low temperature and stirring every so often. If the mixture begins to stick, a splash of water will help release it.
  3. After about 2 hours the onions should be a nice, rich dark brown. Add the wines...CAUTION: If using a gas stove the mixture can ignite,so stand back as you add it. Either, use a long match or BBQ lighter to flambe the alcohol off, or simmer for about 2 minutes.
  4. Now add the leeks (and, if you are using them, the cippolinis) and continue simmering until the wine has reduced by half. Then add the stock, thyme and bay leaves. Set the pot at a medium low temperature for about 45 minutes to an hour, then check for seasoning. Add salt and pepper to taste.
  5. For the bread topping, cut the sourdough into ¾ inch slices, then cut a circle out of that slice that will sit on top of the bowl you are using. Spread a good amount of butter on both sides and toast it on a frying pan, like a very crispy grilled cheese. Place it on a paper towel when done to absorb extra grease.
  6. Take the bay leaves out of the soup as they are a choking hazard. Now ladle the soup into the heat proof bowl you are using. Place the sourdough disc on top, and cover with grated cheese. Place the bowls onto a baking sheet to catch any dripping cheese, and broil until the cheese is melted and has light caramelisation.
  7. Wait about 10 minutes to eat as the cheese and soup will be extremely hot