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Mary Berry French Onion Soup Recipe
Saim Thour

Mary Berry French Onion Soup

A rich and comforting classic French onion soup made with slowly caramelised onions, flavourful beef stock, and topped with toasted baguette slices, Dijon mustard, Gruyère, and Parmesan cheese.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 6 People
Course: Soup
Cuisine: French
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 50 g butter
  • 1 tbsp olive oil
  • 6 large white onions thinly sliced
  • 2 garlic cloves crushed
  • 1 tsp caster sugar
  • 2 tbsp plain flour
  • 150 ml dry white wine
  • 1.5 litres good-quality beef stock
  • 1 dash Worcestershire sauce
  • 2 bay leaves
  • 1 sprig rosemary
  • Salt to taste
  • Freshly ground black pepper to taste

For the Cheese Croûtes

  • ½ baguette sliced
  • Dijon mustard
  • 200 g Gruyère cheese grated
  • 50 g Parmesan cheese grated

Method
 

  1. Heat the butter and olive oil in a large saucepan.
  2. Add the sliced onions and cook until soft, then continue cooking until deeply caramelised.
  3. Stir in the garlic and caster sugar.
  4. Add the flour and cook for 1 minute.
  5. Pour in the white wine and let it reduce slightly.
  6. Add the beef stock, Worcestershire sauce, bay leaves, and rosemary.
  7. Simmer gently for about 20 minutes and season with salt and black pepper.
  8. Toast the baguette slices.
  9. Spread Dijon mustard over the toasted bread and top with Gruyère and Parmesan.
  10. Ladle the soup into ovenproof bowls, place the bread on top, and grill until the cheese is melted and golden.
  11. Serve immediately while hot.

Notes

  • Cook the onions slowly for the best sweet, rich flavour.
  • Beef stock provides the traditional taste, but vegetable stock can be used for a vegetarian version.
  • The soup base can be made a day ahead and reheated before serving.
  • Always prepare the cheese croûtes fresh for the best texture.