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Smoking Chimney

Recipes from a working kitchen · Cape Town

French Onion Soup

By Marna Ross Updated 12 August 2026 4.93 from 14 ratings French
Just another very good reason why I just love the French Cooking! This French onion soup recipe I have tried out the first time while working at Augusta Kleinbosch Guest Farm. I was a bit out of ideas and then I found this one to use as a lovely soup starter for a couple booking a guest room during the cold winter months. We has a lovely fireplace in the cosy restaurant and I served my lovely chicken curry as the main course. French onion soup is not difficult at all to make- in fact, one always have onions in your pantry. Why not buy a bigger bag and save some to make this soup? The white wine and thyme herb are both very lovely components of this lovely hit of a soup. I used chicken stock for this recipe - so mine came out quite light, but I assume using a beef or darker type of stock would give it that lovely dark-ish brown colour. I would strongly recommend to garnish this lovely French onion soup with a slice of toasted baguette with grated Kleinrivier Gruyere cheese on top. At my first job at Bluegum Country Estate near Stanford, we made these wonderful individual cheese platters on those wooden boards with the glass dome lid. We used a selection of Klein river cheeses, the neighbour farm next door. I remember the cheeses used to be so beautifully packed and lovely to work with. Unfortunately we had a no-eat policy in the kitchen and couldn't dare to eat anything as the managers from that time were extremely strict. But I do remember tasting it when I bought it for myself. And I can highly recommend also the mature cheddar cheese. Oh yummy!
A traditional French onion soup baked with a cheese-crusted baguette top.
Prep 20 min
Cook 45 min
Total 1 h 5 m
Serves 6

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Ingredients

  • 3 Tablespoons olive oil
  • 675 g onions, peeled and sliced in halve rings
  • 4 garlic cloves, crushed and finely chopped
  • 1 teaspoon sugar
  • 2 teaspoon fresh thyme, chopped and extra for garnish
  • 2 Tablespoons plain flour
  • ½ cup dry white wine
  • 2 litre vegetable stock
  • 6 slices French baguette
  • 300 g Grugère cheese, grated

Method

  1. Heat the oil in a large, heavy-based saucepan over medium heat

  2. Add the onions and cook, stirring occasionally, for 10 minutes or just beginning to brown

  3. Stir in the chopped garlic, sugar and chopped thyme

  4. Reduce the hear and cook, stirring occasionally for 30 minutes or the onions are golden brown

  5. Sprinkle the flour and cook, stirring occasionally, for 1-2 minutes

  6. Add the wine and gradually stir in the stock

  7. Bring to a boil and skimming off foam that might rise to the surface

  8. Reduce heat and simmer for 45 minutes

  9. While the soup is cooking, slice the Baguette in even slices, and toast on both sides either on the stove top or the grill

  10. Add the Gruyere cheese and let it melt

  11. Ladle the soup in the serving bowls of choice and add a piece of Baguette in each bowl

  12. Garnish with thyme sprig and serve

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