French Onion Soup

Serves 4

Prep Time 5 minutes

Cook Time 30 - 35 minutes


1 x pack Green Isle Diced Onions 400g.

25g butter

1 tablespoon of olive oil

2 cloves garlic, chopped

1 teaspoon of sugar

Salt and freshly ground pepper

1 tablespoon plain flour

1.5 litre of Beef stock

8 slices of baguette

150g grated Gruyere cheese (or cheese of choice)



  1. Heat the butter and oil in a large pot and when the butter is foaming, add the diced onions.

  2. Cook uncovered on a high heat for 5-6 minutes until there is no moisture left at the bottom of the pan.

  3. Season well, add the sugar and reduce the heat.

  4. Continue cooking gently for another 20 minutes, stirring regularly. Add the garlic for the last few minutes of this cooking time

  5. Once the onions are soft and a rich golden colour, add the flour and mix well with the onions. Gradually add the stock while stirring and allow to simmer for another 15 minutes. Check the seasoning.                          

  6. To serve, pre-heat your grill to high. Toast the baguette slices until golden on both sides. Ladle the soup into heat proof bowls. Top with the toasts and grated cheese and pop back under the grill until the cheese is melted and bubbling.