Alive and Cooking

French Onion Soup

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(Serves 6-8)
7 brown onions, finely sliced
1 litre of beef stock
1.5 litres of water
2 tbsp of extra virgin olive oil
10 pickled green pepper corns, mashed
2 cloves of garlic, finely chopped
30g butter
100g grated cheese
2 tsp Dijon mustard
Splash of brandy
1 tsp of balsamic vinegar
1 French stick, sliced into 1.5 cm pieces
1 handful of curly parsley, finely chopped
Pinch of dill, finely chopped


Heat a large saucepan, add the olive oil and butter, until the butter starts to brown then add the sliced onions and cook for 3-5 minutes until starting to colour.

Add the peppercorns, chopped garlic and 1 tsp of mustard and cook for a further 5 minutes, while stirring.

Pour in the brandy and allow to boil, then add the stock, balsamic vinegar and water.
Place on a lid, bring to a boil and simmer for about 1 hour.

Lay the French stick slices onto an oven tray and toast on one side under an overhead grill.
Turn over, smear with Dijon mustard, sprinkle with cheese and grill until the cheese is melted.
Sprinkle the “croutons” with the chopped parsley and dill then serve in the soup.

French Onion Soup