French Onion Soup

French Onion Soup
A classic for a reason. One of the cosiest soups with beautiful grilled gruyere toasts using Bakers Delight Sourdough Vienna loaf.


For the soup:

  • 100g unsalted butter
  • 6 brown onions, thinly sliced
  • 2 leeks, thinly sliced
  • 1 cup dry white wine
  • 2 tbsp plain flour
  • 2L beef stock
  • 6 sprigs thyme
  • Parmesan rind (optional)
  • 1 tbsp apple cider vinegar
  • 10g chives, thinly sliced (reserve some to serve)

To serve:

  • 8 slices Bakers Delight Sourdough Vienna, medium sliced
  • Butter, to spread
  • 150g gruyere, grated

Serves 4-6


  1. Place a large pot (a Dutch oven works well here) over low-medium heat and melt butter.
  2. Add onions, leeks and a generous pinch of salt, stir well, cover and cook for 10 minutes to steam and soften.
  3. Continue to cook and caramelise the onions with no lid until deeply golden, stirring occasionally (this can take up to one hour).
  4. Deglaze the pan with white wine and stir in flour.
  5. Add beef stock, thyme and Parmesan rind and bring to a simmer.
  6. Reduce until you have the right consistency (10-20 minutes) then turn off the heat and stir through apple cider vinegar, chives and taste and season with salt and freshly cracked black pepper.
  7. Meanwhile, turn the oven on the grill setting.
  8. Place Sourdough Vienna slices on a lined baking tray and butter generously on top. Sprinkle with salt flakes and grill until lightly golden.
  9. Sprinkle toasts with grated gruyere and grill until the cheese is bubbling and golden brown (don’t take your eyes off them, because they can burn quickly).
  10. Spoon soup into bowls, top with cheesy Sourdough Vienna and garnish with chives.

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