- Dish type
- Vegetable soup
- Root vegetable soup
- Onion soup
This soup is very similar to a French onion soup. The soup is finished off with a slice of French bread and Gruyere cheese.
17 people made this
- 6 tablespoons olive oil
- 4 medium onions, sliced 5mm thick
- 15g unsalted butter
- 1 clove garlic, thinly sliced
- 4 sprigs fresh thyme
- 1 bay leaf
- salt to taste
- 1/4 teaspoon ground white pepper
- 175ml dry white wine
- 2 litres chicken stock
- 125ml port wine
- 6 slices French bread
- 265g Gruyere cheese, grated
MethodPrep:15min ›Cook:2hr ›Ready in:2hr15min
- Heat the olive oil in a heavy pan over medium heat. Add the onions; cook and stir until golden brown, about 30 minutes.
- Add butter, garlic, thyme, bay leaf, salt and white pepper. Cook and stir for about 10 minutes. Increase the heat to high and stir in the white wine. Bring to the boil and cook until wine has reduced by half, 3 to 5 minutes. Pour in the chicken stock and simmer over medium heat for 45 minutes.
- Preheat the grill. Remove the thyme sprigs and bay leaf from the soup and stir in the port wine. Ladle soup into 6 heat-proof bowls, top each with a slice of bread and a generous helping of Gruyere cheese. Place the bowls on a baking tray for ease in handling.
- Place under the grill for 2 to 3 minutes, until the bread and cheese are toasted and bubbly. Serve immediately.
Reviews & ratingsAverage global rating:(10)
Reviews in English (8)
by LINDA MCLEAN
Good general recipe, however, I did not feel that chicken stock was appropriate for french onion soup. I used beef stock instead and also added a bit of sugar to the onions to help carmalize. Soup turned out very tasty and the family loved it. Thanks!-27 Nov 2005
Absolutely delicious...worth the time. (It took me at least twice as long to cook the onions.) I loved the addition of bay and fresh thyme, which I had not put into french onion soup before. It's worth splurging on a very good cheese for this recipe.On to the inevitable substitutions. I did not have the port so I increased the amount on white wine. I wasn't confident my bowls could be put under the broiler, so I baked mine at 375 degrees for 15 minutes with fabulous results.Thanks, Phil!-20 Oct 2005
This was amazing. I subbed beef stock for the chicken. Also used some sliced swiss in addition to the cheese called for. I didn't have any port so I subbed more of the white wine. I am a vegetarian, but I made an exception for this soup since my grandpa requested it. I'll try it again with veggie stock soon. Superior to restaurant quality.-28 Apr 2009