My Family’s Take on French Onion Soup

Onion Soup

Imagine, today I even remembered to take notes before cooking so this time you get real-life measurements. I am so proud of myself 😀

Makes soup for 2


3 large onions (Spanish onion, Gemüsezwiebel)

1 teaspoon majoram

1 Tablespoon Olive oil

Salt, Pepper

1 glass of white wine (I used a dry chardonnay—that’s all they had in small bottle in the local supermarket)

Tip: My mom uses dry Sherry so if you have a bottle take a glass of sherry instead

4 slices of white bread (I used sourdough bloomer … nom nom)

Some cheese (enough for 4 slices of bread)—Gouda works well, although ever since moving to Scotland I am a total cheddar addict. So take your pick.

The Broth

1 liter of chicken broth (see earlier post for example)

Tip Vegan: You can simply use 1 liter of water instead of the broth. You could give the flavour more depth with sherry instead of white wine and experiment with some more herbs such as Herbes de Provence 

The Onions

Slice onions into rings

Fry in Olive oil then cover pot and let cook for about 5-10 minutes

Bringing it all Together

  1. Now add the broth
  2. Marjoram
  3. Wine (sherry)
  4. Salt, Pepper
  5. let the mix simmer for about 20 minutes


  1. toast the bread until it’s crunchy (this will prevent bread from dissolving)
  2. and preheat the oven (used mine on 220°C and fan)
  3. now if you have portion sized pots put the soup into those or use a bigger glass form
  4. pour soup into it
  5. put bread on top
  6. put cheese on top of that
  7. and let it bake until cheese nice and gooey and browned

et voila

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