French Onion Soup


  • 5 medium onions, finely chopped
  • 3 cloves of garlic, finely chopped
  • 1 teaspoon of thyme
  • 1 tablespoon of olive oil or butter for cooking
  • Sprinkle of salt and pepper
  • A packet of beef stock & 1 beef stock cube (organic) added to 1/2 litre of water or add 2 beef stock cubes (organic) to 1 litre of water.
  • Crust white bread or toast – cut into croutons to float
  • Whole grain mustard – spoon on to croutons
  • Gruyere cheese or similar


Add the onions, garlic, thyme & seasoning into a plan with a splash of olive oil (or butter). Stir and cook on a low heat, stirring for 15 minutes until the onions soften but do not burn. Add the 1 litre of beef stock to the caramelised onions and slowly cook for 10 minutes, then add the bread croutons with mustard and cheese on them. Place the bowl under a grill for a few minutes until the cheese on the croutons has melted.

Leave a Comment

Your email address will not be published. Required fields are marked *