French Onion Soup

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recipe by Tenina Holder

  • Time icon
    Total Time
  • Serves icon
  • Calories icon

A decadently savory French onion soup made with beef stock, white wine and cream. Topped with a gruyere toasted rye bread, this intensely rich soup is perfect for winter and incredibly easy to make.

Inspired by:

recipe updated May 14, 2020


  • Gruyère cheese icon
    Gruyère cheese
    200g (about 1 cup)
  • Rye bread icon
    Rye bread
    as needed
  • Onion icon
    450g (about 3¼)
  • Single cream icon
    Single cream
    180ml (¾ cup)
  • Unsalted butter icon
    Unsalted butter
    40g (about 2¾ tbsp)
  • Beef stock icon
    Beef stock
    500ml (2⅛ cups)
  • White wine icon
    White wine
    400ml (1¾ cups)
  • Salt & pepper icon
    Salt & pepper
    as needed


  • kCook icon TM5
  • kCook icon Baking sheet - 18 x 13"
  • kCook icon Heatproof bowl
  • kCook icon Small bowl
  • kCook icon Tm5 bowl

Step preview

  1. Pre-heat oven - 200°C
  2. Add gruyère cheese to the TM5 bowl
  3. Fit TM5 bowl to TM5
  4. Blitz - approx 10 sec, speed 8
  5. Transfer content of TM5 bowl to small bowl then set aside
  6. Add onion, single cream and unsalted butter to the TM5 bowl
  7. Cook - approx 20 min, varoma, reverse speed 1
  8. Cook with MC in place - approx 20 min, varoma, reverse speed 1
  9. Then add beef stock and white wine to the TM5 bowl
  10. Season with salt & pepper
  11. Cook - approx 8 min, 100°C, reverse speed 1
  12. Add rye bread to a clean baking sheet
  13. Heat evenly oven until toasted - 5 min, 200°C
  14. Transfer content of TM5 bowl to 6 heatproof bowls
  15. Add bread to 6 heatproof bowls
  16. Transfer cheese mixture to 6 heatproof bowls
  17. Bake until melted - 20 min, 200°C
  18. Let cool
  19. Serve
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