My French Onion Soup takes a bit of time to make, but worth it in the long run. This will make about eight portions and is good for freezing down. If you wish to keep it vegetarian obviously omit the bacon and the beef stock cube and substitute the beef stock for veggie. If you look at other recipes you will find variations but this particular recipe guarantees a full, rich and warming soup that would claim pride of place in the Bistros of Paris.




45 mins

Prep. time:

20 mins




6 large peeled onions, chopped into small wedges

2 cloves of crushed finely chopped garlic

4 rashers of bacon finely chopped (optional)

I apple peeled, de-cored and chopped

Dessert spoon of tomato purée

Tea spoon of brown sugar

Salt (or 2 beef stock cubes) and fine black pepper

Dessert spoon of corn flour

3 glasses of red wine

Glug of brandy

Step by Step Instructions

Step 1
  • In a large pan sauté off the onions, garlic, bacon and apple
  • Caramelise the onions. The sugar in the apple will help this process but now add the brown sugar. Crumble the stock cubes into the mixture. Add the black pepper
Step 3
  • Bring to the boil and then gently simmer for about 20 minutes. Return to boiling point, mix the corn flour with cold water and add to the mix. Bring back to the boil and simmer for a further 10/15 minutes
Step 2
  • When the pan is still hot pour in the brandy and ignite to burn off the alcohol and then add the red wine
  • Add 2 litres of water and the tomato purée
Step 4
  • TO SERVE pour in to a deep bowl place some dry bread on top (or toast) grate over some cheese (I use cheddar but you can use gruyere) and place under a grill until golden brown

Bon Appétit !