• 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.



    Imka Webb

    Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine.  www.imkawebb.com