Quick and easy French onion soup

June 19, 2017 (Last Updated: November 15, 2018)
french onion soup

A much-loved classic…

Recipe and styling by Sarah Dall

Photograph by Myburg Du Plessis

French onion soup

Serves: 4
Cooking Time: 40 mins


  • 50g butter
  • 1kg onions, peeled and thinly sliced
  • 3 garlic cloves, peeled and sliced
  • 5ml (1 tsp) salt
  • 30ml (2 tbsp) cake flour
  • 250ml (1 cup) dry white wine
  • 1,25L (5 cups) beef stock
  • 8 baguette slices
  • 8 sage leaves + extra, to garnish
  • 50g Gruyère, grated



Heat the butter in a medium-sized pot, and add the onion slices, garlic and salt. Cover and gently sweat, 15 – 20 minutes or until the onions are soft and caramelised, stirring the onions occasionally.


Add the flour and cook, 2 minutes. Stir in the white wine and simmer, a further 2 minutes. Pour in the beef stock and simmer, 20 minutes.


Preheat the oven to 180°C. Place the baguette slices on a baking tray. Top with the sage leaves and grated Gruyère. Bake, 5 minutes or until golden and the cheese has melted. Spoon the French onion soup into bowls and top with the Gruyère croûtes. Serve, garnished with sage leaves.



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