You should receive a text message shortly.
You should receive an email shortly.
Please log in to add this recipe
Go to binder
This French onion soup recipe is a classic for a reason – it uses simple ingredients, yet is incredibly comforting and hearty. The onions are cooked slowly until almost caramelised, before being topped with a cheesy toast to mop up all those lovely flavours. See method
of the reference intake
Tip: If you don’t have heat-proof bowls to serve, toast the baguettes as above, then place on a baking tray. Top with the cheese and place under the grill to melt, then ladle the soup into serving bowls and place the grilled cheese toasts on top.
See more Soup recipes
Freezing and defrosting guidelines
Freeze soup only. Cook to the end of step 3, then cool completely and transfer to a freezer-proof container, leaving a little room for expansion. Defrost fully at room temperature then transfer to a pan and heat through until bubbling. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.