How to cook French onion soup with croutons

Onion soup is probably one of the most popular French dishes, which is cooked in absolutely all regions of the country.

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5-6 servings


  • 1,5 kg of onion
  • 3-4 cloves of garlic
  • 50 g of butter
  • 1 tbsp. l. flour
  • 200 ml of dry white wine
  • 1.5 liters of broth (chicken or beef)
  • 4 tsp. calvados or cognac
  • 4 slices of bread
  • 50 g of hard cheese (Gruyere, Emmental, Comte)
  • Salt and black ground pepper


Peel the onion and cut into half rings with a width of approximately 5 mm. Heat the butter in a deep pan with a thick bottom. When the oil begins to sizzle, throw in the onion and finely chopped garlic. Stew on low heat until caramel color. The process can take an hour or more. Onions should acquire a rich golden brown color, and the taste and color of the finished soup will depend on it.

Add flour to the pan and stir well, fry for 2-3 minutes. Then gradually pour the wine there and use the spatula again to mix everything well, separating the adhering particles from the pan.As soon as the wine is almost evaporated, pour onion with broth, salt and pepper to taste, cover with a lid and leave to cook for 30 minutes.

Meanwhile, the oven is heated to 200 ° C. Pieces of bread are sent there to dry a little and brown, just putting them on a baking sheet.

As soon as the soup is ready, pour it into plates, add to each a teaspoon of calvados or brandy. Top, right on the soup, put a piece of bread and sprinkle it generously with grated cheese.

Sent in the oven for about 5 minutes to make the cheese melt well and brown a little. By the way, you can prepare soup in advance, and before serving simply warm up and serve.

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