Niall McKenna's 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
  • 1.2L chicken stock
  • 2 slices baguette
  • 140g gruyere cheese, grated


  • To begin, add the olive oil and butter to a heavy, bottomed pot to melt. Once melted, add in the chopped onions to coat in the oil before placing the lid on and cooking on a medium heat for 10 minutes.
  • After this time has passed, remove the lid to add in the sugar, stirring for a further 15 minutes until the onions are caramelised. Then add in the garlic cloves and plain flour, continuing to stir.
  • Next, add in the wine and increase the heat to reduce. Once reduced, add in the chicken stock, placing the lid back on and reducing to a simmer for a further 15 minutes of cooking. At this stage, give it a taste and season if necessary.
  • To prepare the bread, toast on both sides under the grill and top with cheese to melt.
  • Be careful not to put the grill on too high a setting as this will burn the bread easily.
  • When ready to serve, ladle the soup into bowls with the cheesy toast on top, leaving it on top of the soup.
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