Onion soup

Ingredients

• 300 gbeef shin
• 1chicken thigh
• 1marrow bone
• 1leek
• 1celery stalk
• 2 litreswater
• 2onions
• 4 slicestoasted bread
• 50 ggrated Emmental
• to tastesalt
• to tasteolive oil

Instructions

1. 1

   Prepare the vegetables

   Chop the leek and celery. Peel the onions and slice them into thin strips.

2. 2

   Start the stock

   Set a large pan over the heat and add the beef, chicken, marrow bone, vegetables and water.

3. 3

   Simmer and strain

   Cook gently for 1 hour. Turn off the heat and strain the stock.

4. 4

   Cook the onions

   Set a shallow pan over the heat with some olive oil. Once it is hot, add the onions and cook gently for 20–30 minutes, stirring occasionally to stop them catching. Pour in the stock, stir and simmer for 10 minutes.

5. 5

   Assemble the bowls

   Divide the soup between two ovenproof bowls and season with salt to taste. Put two slices of toasted bread on each portion and scatter the grated cheese over the top.

6. 6

   Grill the cheese

   Place the bowls in the oven and grill until the cheese is browned and melted.

7. 7

   Serve the soup

   Serve the onion soup hot.

What is French onion soup?

French onion soup is a classic French dish built around onions cooked until soft and sweet, served in a savoury broth. Bread and melted cheese make the top hearty and satisfying.

This version uses a homemade stock made from beef shin, chicken and a marrow bone. The slow-cooked onions and the Emmental topping give it its comforting character.

Nutrition and macros by portion

The nutrition label shows one serving as written: 341 calories, 12g protein, 35g carbs, 18g fat.

The bread and onions provide much of the carbohydrate, while the olive oil and Emmental contribute fat; the beef and chicken provide protein. Pair a bowl with a green salad or extra vegetables for a more balanced plate.

The homemade stock

Meat and bone: beef shin, a chicken thigh and a marrow bone form the base of the broth. They simmer with leek and celery for 1 hour before the liquid is strained.

Water: the recipe uses 2 litres, so use a pan large enough to hold everything comfortably. Keep the heat gentle while the stock cooks.

Soft, sweet onions

Even slices: cut the onions into thin strips so they soften at a similar rate. Keep the heat low and stir from time to time during the 20–30-minute cooking period.

Patience: the onions should become soft and well cooked before the stock goes in. Stirring helps prevent them from catching on the base of the pan.

Bread and cheese topping

Toasted bread: use four slices in total, placing two over each bowl. Toasting gives the bread a firmer surface beneath the soup.

Emmental: sprinkle the 50 g of grated cheese across the two portions. Grill the assembled bowls until the cheese has melted and browned.

Serving the soup

Seasoning: add salt to taste after dividing the soup into the bowls. The stock is homemade, so taste before adding more.

On the side: serve the bowls straight from the oven, taking care with the hot dishes. A simple green salad can make a fresh contrast to the rich soup.

Timing and texture

The stock needs 1 hour of gentle cooking, followed by 20–30 minutes to soften the onions and another 10 minutes of simmering with the stock. The recipe does not specify the time needed to grill the cheese, so watch the bowls closely.

Look for onions that are soft rather than crisp, and a topping with melted, lightly browned cheese. The bread will absorb some broth as the soup stands.

Recipe notes & tips

• Slice the onions evenly so they soften at about the same pace.
• Keep the stock at a gentle simmer rather than letting it boil vigorously.
• Stir the onions occasionally during their 20–30 minutes in the pan.
• Use ovenproof bowls that can safely go under the grill.
• Watch the cheese closely while grilling, as browning can happen quickly.

Variations

• Use Gruyère: swap it for the Emmental if you prefer a more pronounced, savoury cheese flavour.
• Add thyme: simmer a sprig with the stock for an aromatic note, then remove it before serving.
• Make it vegetarian: use a vegetable stock instead of the meat-and-bone broth.
• Choose sourdough: use toasted sourdough slices for a more robust bread topping.
• Add black pepper: season each bowl with freshly ground pepper just before serving.

Common mistakes to avoid

• Cooking the onions too quickly: lower the heat and stir occasionally so they soften without catching.
• Boiling the stock hard: keep it at a gentle simmer for the stated hour.
• Skipping the straining: strain the stock before adding it to the onions for a clear soup.
• Overfilling the bowls: leave room for the bread and cheese topping.
• Leaving the grill unattended: check the cheese frequently so it does not burn.

How to store

Store leftover soup without the bread and cheese in a covered container in the fridge and use within 3 days. Reheat it in a pan until piping hot, then add toasted bread and cheese and grill just before serving.

Frequently asked questions