French Onion Soup

by

Tenina Holder

POSTED March 19, 2021 (LAST UPDATED October 11, 2021)

Serves

6

Total Time

1hrs 23mins

Calories

365

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.

recipe-image

    INGREDIENTS


  • Gruyère cheese icon
    Gruyère cheese

    200 g (about 1 cup)cubed

  • Rye bread icon
    Rye bread

    as neededsliced

  • Onion icon
    Onion

    450 g (about 3 ¼)

  • Single cream icon
    Single cream

    180 g (about ¾ cup)

  • Unsalted butter icon
    Unsalted butter

    40 g (about 2 ¾ tablespoons)

  • Beef stock icon
    Beef stock

    500 g (about 2 cups)

  • White wine icon
    White wine

    400 g (about 1 ¾ cups)

  • Salt & pepper icon
    Salt & pepper

    as needed

    METHOD


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

Make this recipe in the Drop Recipes App

Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.

Black phone showing Top Rated recipes from the Drop Recipes app.

© 2020 Drop