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French Onion Soup

French Onion Soup

Brought to you by: Ocado
    4 serving

Prep time:

Cook time:

Serves: 4

Sweet, savoury and seriously moreish. French onion soup is the retro classic having a resurgence. Heavy on the hands on time but worth the wait once you dip your first Gruyere topped baguette croute into the warming / steaming soup. We’ve added our own twist for something a little different, and love it or hate it, Marmite adds a delicious unami hit.

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Ingredients

  • 50g unsalted butter
  • 2 tbsp olive oil
  • 9 onions, finely sliced
  • 3 bay leaves
  • 2 sprigs thyme, plus extra to garnish
  • 2 tsp fine sea salt
  • 3 garlic cloves, crushed
  • 1 tbsp light muscovado sugar
  • 1 tsp marmite
  • 150ml white wine
  • 3 tbsp brandy or cognac (optional)
  • 1¼ l strong beef or vegetable stock (see Tip)
  • 8 slices baguette
  • 60g gruyere, grated

Method

Step 1

Melt the butter and oil in a large saucepan. Add the onions, bay leaves, thyme and salt then stir well. Cover and sweat the onions for about 45 mins, stirring occasionally, until they are cooked through, soft and beginning to turn light golden.

Step 2

Remove the lid and continue cooking for 15 mins until the onions caramelise and turn deep golden, stirring frequently.

Step 3

Add the garlic, sugar and marmite and stir until sticky. Pour over the white wine (and brandy/cognac if using) and bubble for 1 min. Pour over the stock and simmer for 10 mins. Remove the bay leaves and thyme and season to taste.

Step 4

Meanwhile, set the grill to medium. Spread the baguette slices over a wire rack and grill for 1-2 mins on each side until lightly toasted. Sprinkle over the grated gruyere and return to the grill until the cheese is melting and bubbling (see Tip).

Step 5

Divide the soup between bowls, top with cheesy toast and sprinkle with remaining thyme to serve.

Tips or serving suggestions

We like Kallo French onion stock cubes for the veggie version. If your bowls are heatproof set the grated cheese topped baguette onto portioned bowls of soup then put these under the grill to bubble directly on top of the soup.

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