[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 60% off*!

*On Core & Premium 12 month plans only. Offer ends 16/07/24. See terms.
French onion soup with Gruyére toasts

French onion soup with Gruyére toasts

Total Time
1 hr 55 min
10 min
1 hr 45 min
Few dishes are as comforting as a bowl of French onion soup. The key for getting lots of oniony flavour is to cook them low and slow to develop their deep, sweet flavour. We combine rich aged gruyère with lower-in PersonalPoints mozzarella for the toasts that top the soup. The mozzarella helps create that gooey cheese pull indulgence while letting the flavour of the gruyère shine.


Brown onion

2000 g, thinly sliced, (2kg)

Sherry, dry

¼ cup(s), (60ml)

Gruyere cheese

½ cup(s), grated, (60g)

Light mozzarella cheese

½ cup(s), grated, grated, (60g)

Wholemeal baguette

120 g, cut into 12 slices, toasted

Olive oil

1 tbs

Dried thyme

1 tsp, leaves

Beef stock cube

2½ individual, salt-reduced, (to make 1.5L (6 cups) beef stock)


  1. Heat oil in a flameproof casserole dish over medium heat. Stir in onions and thyme. Cover and cook for about 10 minutes or until onions start to soften. Uncover, reduce heat to medium-low and cook, stirring occasionally, for 1 hour or until onions are golden brown and soft.
  2. Increase heat to medium-high. Stir in sherry. Simmer for 1 minute. Stir in stock and bring to the boil. Reduce heat and simmer, partially covered, for 30 minutes. Season with salt and pepper.
  3. Preheat oven grill to medium-high. Divide soup evenly among 6 ovenproof bowls. Place bowls on a large baking tray. Combine cheeses in a medium bowl. Arrange 2 toast slices over soup in each bowl and sprinkle with combined cheeses. Carefully place tray under preheated grill and grill until cheese is melted and light golden. Serve.


Cooking tip: If you don’t have ovenproof bowls, just grill the cheese toasts on a baking tray and set on top of the soup just before serving.