News

Rich in flavour, and history.

French onion soup dates back to ancient Rome, when onions were a dietary staple and often cooked into broths for the working class. But the version we know and love today — layered with caramelised onions, beef stock, crusty bread, and melted cheese — gained popularity in 18th-century France.

According to culinary lore, it was first popularised at Les Halles, Paris’s central food market, where revellers and workers alike would slurp it down in the early hours of the morning. The bubbling cheese and bread topping was a stroke of culinary genius — it made a cheap, humble soup feel indulgent and nourishing.

The soup later found its way into high-end Parisian restaurants, where it became a symbol of rustic French tradition elevated by good cheese, good stock, and good bread.

Ingredients:
Serves 8

• 4 tablespoons unsalted butter (approx. 60 g)

• 2.27 kg onions, sliced thin

• 2.4 litres beef broth (10 cups)

• 1 bay leaf and 4 sprigs of fresh thyme, tied into a bouquet garnish

• 8 thick rounds of French bread, toasted

• 225 g finely grated Comté (Can substitude with Gruyere or Abondance)

• Dry sherry (to taste; typically 2–4 tbsp / 30–60 mL)

Instructions:

Arrange eight heatproof ramekins on a foil lined baking sheet.

In a large Dutch oven, melt the butter over medium heat. Add half the onions, cover and let cook for 3 minutes so they begin to wilt before adding the rest. Stir every few minutes for 35 – 40 minutes.

When the onions are slightly browned, add 1 cup of the broth and stir up any caramelization on the bottom of the pan. Add the remaining broth and your bouquet garni.Reduce the heat to low and let the soup simmer for 15 minutes.

Meanwhile, preheat your broiler to high.When the soup is ready, remove the bouquet garni then carefully ladle some into each of the bowls. Add a splash of sherry to each bowl (no more than a teaspoon), add a crouton and top generously with shredded cheese.

Carefully place the baking sheet into your oven and broil until the cheese is melted and browned, which will take about eight minutes. (Keep an eye on it)

Serve the soup immediately, while the cheese is still bubbling.

Original recipe can be found here >>