Niall McKenna's French Onion Soup

French Onion Soup

(Serves 4)


  • 50g butter
  • 1 tbsp olive oil
  • 1kg white onions, peeled, halved and thinly sliced
  • 1 tsp of sugar
  • 4 cloves garlic, finely chopped
  • 2 tbsp plain flour
  • 250ml white wine, dry is recommended
  • 1.2 litres chicken stock
  • 2 slices of baguette
  • 140g Gruyère cheese, grated


To begin, add the olive oil and butter to a heavy bottom pot to melt. Once melted, add in the chopped onions, coating in oil. Place the lid on and cook on a medium heat to cook for 10 minutes.

Remove the lid to add in the sugar and stir. Cook for a further 15 minutes until the onions are caramelised. Then add in the cloves of garlic and plain flower, continuing to stir.

Next, add in the wine, increasing the heat until the wine has reduced. Once reduced, add in the chicken stock before placing the lid back on and reducing to a simmer for a further 15 minutes of cooking. Season to taste with salt and pepper.

To make up the bread, toast the old bread on both sides under the grill, topping with cheese to melt.

When ready to eat, ladle out the soup into bowls, topping with the cheesy toast.

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