French Onion Soup Recipe Easy And Delicious

Classic French Onion Soup Topped With A Twist

french-onion-soup-recipe-easy-topped-with-pastry[Updated 1 June 2020]There are few soups which have the sweet mellow depths of French onion soup recipe. Easy and fast cooking, gently caramelized onions are stewed in a rich broth with an almost imperceptible hint of wine running through it.

Traditionally topped off with a crunchy crouton and cheese grilled until it crisps at the edges, this is the best French onion soup recipe I’ve ever tasted and it comes from Helene, a French friend, and colleague who shared it with us a few weeks ago.

Do give this recipe a try – it really is as super delicious as Helene promised – eating it feels like a big warm hug.

Have I got your mouth watering yet?

Don’t be fooled by the length of the post – this really is a French onion soup recipe easy to make and divine to eat, but here I’ve included how to make croutons plus the method using pastry as a topping so the post got kinda looong!

Try my alternative twist of using pastry rather than croutons – even faster to finish and really satisfies a winter appetite, sprinkle cheese over the soup then top off with crispy light puff pastry as pictured top right. Note I was being careful with calories when I made this version, so I skipped the caramelizing with sugar step and gently sweated the onions instead, so the soup is noticeably lighter than the full-fat version pictured below.

The soup takes about an hour and a half of cooking time but you really only need to attend to it for about 30 in total including the prep. If you make this in advance and cheat as I did with shop bought frozen puff pastry dough, it can be on the table in 25 minutes – and do you know, I think it gains a lot of flavor for being left overnight to mature.

To Serve 6 Hungry People

With Croutons

  • Make the croutons either first or whilst the onions are caramelizing and you’ll reduce your time spent actually working this meal up.
  • You’ll need a thick slice of bread, one for each person, crusts off
  • 1 tablespoon of olive oil
  • 1-2 cloves of garlic, peeled and crushed

Crouton Method

  • To make crispy croutons take 1 tablespoon of olive oil and combine with 1 clove of well-crushed garlic
  • Spread over foil or a silicone baking mat – you need a flat surface
  • Gently lace down on the oil and garlic mix then flip and coat the other side
  • If you want small croutons cut into squares

If you want one large crouton, cut ½ an inch smaller than the size of the bowl so it fits neatly inside. Now bake in the oven on medium heat for about 30 minutes until golden and crunchy – do keep an eye on them, ovens vary as we know.

french-onion-soup-recipe-easy-Classic Easy French Onion Soup – Ingredients

  • 1 ½ lb of onions very thinly sliced (a mandoline slicer is perfect for this)
  • 2 pints of really good beef stock
  • 2 tbsp olive oil
  • 2 cloves of crushed garlic
  • 1 teaspoon of granulated sugar – brown if you have it
  • 12 fluid ounces of dry white wine
  • 2 oz of butter
  • Black pepper freshly ground if you can


  • Add both tablespoons of oil and all the butter to a saucepan and put the heat on high
  • When the oil is hot add the sliced onions, sugar and crushed garlic
  • Turn constantly and cook until the edges of the onion begin to color dark brown and reduce the heat to its lowest setting (usually 4-5 minutes)
  • Continue to cook very gently with the lid on for another 20 – 30 minutes depending on how thinly you sliced the onions – if the mixture looks like burning to add a tablespoon of stock, but this shouldn’t be necessary (make the croutons while the soup cooks)
  • Add the white wine and season with freshly ground pepper
  • Return the soup to a simmer and put the lid on, now leave to gently cook for an hour

To Serve With Croutons

  • Put the grill on high – you’ll need heatproof serving bowls for this
  • Put the hot soup into pre-warmed bowls and float the crouton/s on the top. Divide the Gruyere cheese evenly and sprinkle on the top of each then put under a hot grill until the cheese has melted and is bubbling – I set the fire alarm off by the way.
  • Serve immediately – please warn your guests that the bowls have just come out from under a grill and are super hot – no touchy!

To Serve With Puff Pastry

To serve as pictured top right with puff pastry, put the oven onto a medium heat and add an allocated portion of grated Gruyere cheese to each bowl then top each bowl off with puff pastry – put immediately into the oven and bake until risen and golden brown.

Unlike the croutons I tried not to let the pastry touch the onion soup, so half a spoonless in each bowl and remember the level will rise when you add the cheese.

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