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Photo of French onion soup by WW

French onion soup

Total Time
55 min
15 min
40 min
To stop your eyes from watering, pop the onions in the freezer for 10 minutes before peeling and slicing with a very sharp knife (blunt knives create more fumes).


Olive oil

2 tsp

Fresh thyme

2 tsp, finely chopped

Brown onion

2 large, halved, thinly sliced

Sweet-style white wine

cup(s), (dry is best)

Plain flour

1½ tbs

Beef stock

2 cup(s), or consomme (500ml)

White bread roll

50 g, cut into 4 slices

Gruyere cheese

40 g, (1/3 cup)


  1. Heat the oil in a medium heavy-based saucepan over medium-high heat. Add thyme and onion and cook, stirring occasionally, for 20 minutes or until onion is very soft and caramelised.
  2. Add wine and cook for 1 minute or until reduced by half. Add flour and cook for 2 minutes or until mixture bubbles. Gradually add consommé and 1½ cups (375ml) water. Bring to the boil. Reduce heat to medium-low and simmer for 15 minutes.
  3. Meanwhile, preheat grill to high. Place bread on a baking tray. Grill, turning once, for 3–4 minutes or until bread is light golden. Sprinkle cheese over one side of bread. Return to grill for 1 minute or until cheese has melted.
  4. Serve soup topped with cheesy bread and season with freshly ground black pepper.


Beef consommé tetra packs can be found in the stock section of major supermarkets. If unavailable, use beef stock.