French Onion Soup (with an Australian twist)
Prep time: 
Cook time: 
Total time: 
Serves: 3
  • 5 medium brown onions, approx 900g, sliced (I used a mandolin, see photo below)
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon butter
  • ½ cup dry white wine
  • 2 tablespoons plain flour
  • 4 cups (1 litre) stock, I used Massel beef stock, see photo (which is vegetarian!)
  • fresh parsley, finely chopped, to serve
  • freshly ground black pepper
  • sourdough rye bread
  • gruyere (or swiss style) cheese
  1. Heat a large heavy-based pot (with a lid) over medium heat
  2. When hot add onions, oil and butter and stir for a few minutes to coat
  3. Place lid on pot and cook over medium heat for up to 30 minutes until onions turn golden brown, but remove lid and stir every few minutes to prevent onions from catching on the bottom and starting to burn
  4. As the onions start to turn dark brown, use the wine, a little at a time to pick up the tasty brown bits that may be stuck on the bottom of the pan (this is called de-glazing!)
  5. When the onions are a deep golden brown, add the flour and cook for a few minutes, then add the stock slowly and gradually to prevent lumps from forming
  6. Bring to the boil, then turn heat off
  7. Toast bread, then top with cheese and grill until melted
  8. Serve soup topped with bread, pepper as desired and sprinkled with parsley
Recipe by Healthy Home Cafe at