Bruno Albouze French Onion Soup

French Onion Soup

Yields8 ServingsPrep Time55 minsCook Time50 minsTotal Time1 hr 45 minsDifficultyBeginnerRating


 2000 g Red onions, thinly sliced
 100 g Butter
 5 g Fresh thyme
 1 g Bay leaf (2)
 300 g Ruby port
 300 g Red wine (Pinot noir)
 2000 g veal or beef stock
 150 g Croutons
 350 g Comté or Gruyère cheese, shredded



Is there anything more comforting on a chilly day than a hot bowl of French onion soup?.. with some toasted bread rubbed with garlic and loaded with melty Gruyere cheese. There are two essential components of a good French onion soup, caramelizing the onions slowly and the use of a good veal/beef stock. Look up at veal stock recipe. Stock can be subbed for demi-glace. In this case add water to equation ≈ 1 to 1 ratio.


In a hot pot or cast iron Dutch oven, add butter, onions and a pinch of grey sea salt. Cook for 5 minutes, on high heat. Throw in the thyme and the bay leaves, and cook for 20 minutes on low medium-heat; covered. Covering the pot at this stage encourages the release of moisture. After 20 minutes, remove the lid and give a stir. Continue to cook for a couple of hours minutes or more, scraping the bottom each time the caramelization begins to occur. (As onions cook, they will take on a sweeter, caramel-like aroma and they will lose a lot of volume). The lower the heat the better. Add ruby port and red wine and reduce to dry; it should take a couple of hours on low heat. Add demi-glace and water or veal stock. Bring to boil and cook on low for 30 minutes. Discard thyme and bay leaf. Readjust seasoning with salt and pepper. Onion soup can be refrigerated for up to 4 days.


Pour hot soup in serving bowls. Top with some croutons. Go easy on bread, or it would suck up too much liquid. Add cheese and place the onion soup under the broiler for a few minutes or until golden brown. Bon appétit!

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