French Onion Soup

A deliciously French soup, perfect for starting off a dinner party!


30 g butter
2 Tbsp (30 ml) vegetable oil
2 kgs onions, peeled, halved and thinly sliced
½ tsp (2.5 ml) salt
1/2 tsp (2.5 ml) sugar
2 Tbsp (30 ml) flour
6 cups (2 litres) beef stock
1 bay leaf
salt, white pepper and freshly ground black pepper

12-16 slices of French bread abut 2 .5 cm thick
2 tsp (10 ml) olive oil
1 clove garlic, cut in the middle
1 C (100 g) Gruyère and Parmesan, mixed and freshly grated


  1. Melt the butter with the oil in a large saucepan over medium heat. Add the onions, salt and sugar. Cook the onions uncovered over low heat, stirring from time to time for 30-40 minutes until the onions have caramelized and are golden brown.
  2. Sprinkle the flour over the onions and stir gently for about 3 minutes.
  3. Add the warm stock, a little at a time, over low heat stirring continuously. Add the bay leaf and simmer, partially covered, for about 30-40 minutes. Scoop the fat off the top of the soup from time to time, if necessary. Taste for seasoning and add salt and pepper if necessary.


  1. While the soup simmers make the croûtes. Preheat the oven to 180 °C.
  2. Put the slices of bread in one layer on a baking sheet and bake for 15 minutes. Brush both sides of the slices of bread with olive oil, turn and bake for a further 15 minutes or until the bread is lightly browned and completely dry and crispy. Rub each slice with the cut garlic.
  3. Ladle the soup into bowls and top with a croûte. Sprinkle with the grated cheese.

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