French onion soup with croutons recipe

French onion soup with croutons
This is a bouchon classic - Laura Edwards

In Lyon, bouchons are small, convivial inn-style places, which serve hearty rustic food. This is a classic dish found in these signature restaurants.


Prep time: 15 minutes

Cook time: 40 minutes




  • 1 tbsp olive oil

  • 90g salted butter

  • 800g finely sliced white onion

  • 80g finely sliced red onion

  • 2 garlic cloves, finely grated

  • 200ml white wine

  • ½ tsp finely chopped thyme

  • 30g plain flour

  • 1.8l veal or beef stock

  • 1 baguette

  • 80g cheese such as Beaufort Chalet d’Alpage or Comté, grated

  • finely chopped parsley, to serve


  1. Heat the oil and butter in a large frying pan or heavy-based saucepan and add all the onion, the garlic and 1½ tsp salt.

  2. Put the lid on and sweat the onions over a medium heat until they are nicely coloured and soft (about 20 minutes).

  3. Add the wine and heat until the liquid has reduced to just a glaze, scraping the base of the pan with a wooden spoon to release any bits.

  4. Stir through the thyme and flour.

  5. Add the stock slowly; whisk to avoid flour lumps. Cook until the onions are lightly caramelised. Season.

  6. Meanwhile, to make the croutons, preheat the oven to 180C/160C fan/gas mark 4.

  7. Cut the baguette into 1-3cm chunks. Bake on a baking tray for 5 minutes until they’re a nice golden brown.

  8. Set 4 heatproof bowls on a sturdy baking tray. Divide the soup between them.

  9. Top with croutons and grated cheese. Place under the grill until the cheese is crisp and golden, then scatter with the parsley.