French Onion Soup

Serves 10 people | Cooks In 65 mins


  • 200g Butter
  • 2000g Sliced White Onions
  • 180g Chef's Pass Onion Reduction
  • 25g Crushed Garlic
  • 4x Whole Bay Leaves
  • 15g Thyme Sprigs
  • 1000g Red Wine
  • 150g Plain Flour
  • 2500g Chicken Stock
  • 1x Baguette 
  • 500g Grated Gruyere
  • Salt & Pepper to taste

Allergy information

Lactose, Gluten, Sulphites

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  1. Marinate the sliced onions in the Chef's Pass Onion Reduction.
  2. Place the butter in a pan and heat until frothing and add the onions, garlic thyme, bay and cook on a medium heat until the onions are soft and a deep golden brown.
  3. Add the wine and increase the heat and cook until the wine has evaporated. Add the butter and stir through and allow to cook out for a few minutes.
  4. Then add the stock a little at a time and keep stirring all the time until it is all incorporated. 
  5. Brink back to the boil and simmer for 10-20 minutes.
  6. Season to taste and divide between 10 bowls.
  7. Slice the baguette thinly and toast until golden.
  8. Top the baguette with grated gruyere and float on top of the soup.
  9. Gratinate until the grill until golden and bubbling, then serve.
  10. Serve in small bowls with soup spoons.