Lazy French Onion Soup Recipe

Written by Christopher Ellis • Posted on 07 August 2019 • Read time 3 mins

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So this one is neither traditionally Russian or British. Furthermore, anyone who has had or made proper french onion soup would agree that it is not really french onion soup either (perhaps I’ll post a recipe for that another time). This then is a quick lazy mid-week french onion soup inspired recipe for when you are missing France.

It is a great one to eat as a starter or as a main meal on cold winter evenings.

Enjoy!

Ingredients (Serves 2 - Time to make: 25 min)

  • Large white onion 1 1/2
  • Butter 10 g
  • Olive oil
  • Vegetable / Sunflower oil
  • Beef stock 500ml (Alternatively use two beef stock cubes)
  • Sugar 1/2 tablespoon
  • Dried thyme 1 flat teaspoon
  • Dried rosemary 1/2 teaspoon
  • Medium-sized garlic clove
  • Paprika 1 flat teaspoon
  • Salt and freshly ground black pepper
  • Stale french baguette 6 slices or 1 slice of stale bread
  • Beef extract 1 tablespoon (alternatively you can use yeast extract)
  • Gruyere cheese (or a similar mild cheese if you have any)
  • Dry white wine 1/3 glass or 35ml brandy
  • Corn flour 2 teaspoons

Method

  1. Add the butter and olive oil to a medium-sized saucepan and place on a medium heat.
  2. Whilst the butter is melting finely slice your onions. Once the butter has melted add in your onion with the paprika and the sugar. Place the lid on the pan. Remove the lid every minute or so and stir to prevent the onions from sticking.
  3. Whilst the onion is frying finely dice or crush your garlic. (Also cut your bread into 2 cm cubes if you are not using french baguette.)
  4. Once the onions have turned golden (this should take about 5 minutes) remove them from the heat and add them to a bowl. Mix in the garlic and set to one side whilst you make the croutons.
  5. Return the pan to the heat and add in a tablespoon of vegetable oil. Once the oil is hot add in your bread and fry. If you are using the baguette slices you may need to do this in batches being sure to turn the bread so both sides get fried. If you are using the cubed bread move the cubes around regularly so that they don’t burn. Once they are golden remove them from the heat and set them aside to cool.
  6. Return the pan to the heat. Turn the heat up high and tip in your onion and garlic mix. Immediately add your wine or brandy. After 30 seconds add your beef stock and three large pinches of salt. (If using stock cubes omit the salt and add 500ml of water into the saucepan with the cubes. Stir until the cubes dissolve.)
  7. After the soup has started to boil reduce the heat to medium. Stir in your herbs and the beef/yeast extract. Leave the soup to simmer uncovered for 10 minutes.
  8. Whilst you are waiting, make a slurry by mixing the cornflour with 4 tablespoons of cold water in a glass. After the 10 minutes is up add the slurry to your soup and stir it in. Wait another 5 minutes for the soup to thicken. You may want to stir it once or twice.
  9. Ladle your soup into two heatproof bowls and top with the croutons. If you don’t have any cheese you can serve it now. Otherwise, grate a little gruyere on top and finish with a little freshly ground black pepper.
  10. Place the bowls under a medium grill for 3-4 minutes until the cheese has melted.
  11. Remove from the grill (be careful not to burn yourself) and serve
  12. Enjoy!