French Onion Soup

By Dixie Elliott

French Onion Soup

Caramelised onions give this French Onion Soup a rich flavour and, served with melted gruyere cheese and toasted baguette, this recipe makes for a filling winter lunch.

French Onion Soup

Serves 4



60g butter

2 tbsp olive oil

kg brown onions, halved lengthways, thinly sliced

1 tbsp Dijon mustard

6 cups beef stock

12 slices baguette

150g gruyère cheese, grated



1 Preheat oven to 160°C. Melt butter and oil in a large saucepan over a medium heat. Add onion and cook, stirring occasionally, for 30 minutes over a medium-low heat until onions turn a rich deep brown. Although a little time consuming, this is what gives the soup its lovely rich colour and flavour. Add mustard and stock. Stir until well combined. Simmer for 15 minutes.

2 Meanwhile, place bread slices onto a large baking tray. Bake for 20 minutes or until light golden and dry. Cool. Sprinkle ¾ of cheese onto toast. Heat a grill on high. Place cheese toast under grill and cook for 3 minutes or until cheese is melted.

3 Ladle soup into bowls. Place a piece of cheese toast on the top of each bowl of soup and sprinkle with remaining cheese. Place bowls onto a tray and under the grill until cheese is melted and bubbly. Serve immediately with remaining cheese toast.


Print Recipe

You may also like


Let us keep you up to date with our weekly MiNDFOOD e-newsletters which include the weekly menu plan, health and news updates or tempt your taste buds with the MiNDFOOD Daily Recipe. 

Member Login