French onion soup

French onion soup

Recipe by Cookwithjo.comCourse: MainCuisine: FrenchDifficulty: Easy
Cooking time






  • 1kg brown onions

  • a few twigs of thyme

  • olive oil

  • 1 head of garlic

  • a splash of dry sherry or Shaoshing rice wine

  • 500ml dry cider

  • 2 stock cubes

  • 1tbsp of plain flour

  • A splash of balsamic vinegar

  • Grated Gruyere cheese and French bread


  • Peel and slice the onions. Finely chop the garlic. Fry in a little oil in large casserole on low heat for 45 minutes with a sprinkling of thyme leaves. Stir from time to time and scrape the bottom of the pan.
  • Add a splash of sherry and let the alcohol evaporate. Add the cider and boil on low heat for 5 minutes. Add the stock cubes and 2 mugs of cold water. Chicken stock will produce a lighter coloured soup than beef stock. Boil for 10 minutes.
  • Add a splash of balsamic vinegar. Check the seasoning, add salt and pepper. Mix the flour in a little cold water, mix well and add to the soup to thicken slightly. Boil for 15 minutes on low heat.
  • Serve with Gruyere and French bread toasties.
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