Onion Soup

A simple take on a French classic...



Prep time

25 minutes

Cook time

40 minutes

This makes for great comfort food and is a breeze to put together with the simplest ingredients.


1l vegetable stock
4 brown onions, thinly sliced
4 garlic cloves, crushed
50-100ml white wine vinegar
50g plain flour
2 tbsps butter
1 tbsp sugar
sprig of rosemary and thyme or sage
3 tbsps olive oil
salt and pepper, to taste 


  1. On a medium heat sweat the onions in the oil and half of the butter, add a dash of water to loosen if necessary.
  2. Add the sugar and stir into the onions, allow to caramelise for 10 minutes. Stir regularly to stop any burning.
  3. Add the garlic and cook for a further 5 minutes, stirring throughout.
  4. Add the flour, stir into the mixture ensuring that no clumps of flour are left.
  5. Now, increase to a high heat and add the stock, vinegar and herbs.
  6. Add the last of the butter and season to taste.
  7. Allow to cook for 10-15 minutes and serve. 

Chef’s tips

When doing the dish with vegetable stock, try adding some ground fennel seeds for an alternative aromatic flavour. This dish is traditionally served with toast, grilled cheese or a baguette.


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