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The Hedgecombers

A Field-to-Fork Foodie Adventure

French Onion Soup (From Scratch)

This is the most time I have ever spent making a bowl of soup!

Was it worth the effort? Well it tasted mighty fine and I can now cross it off my bucket list of classic recipes to try before I die. 

Would I make it again? Honestly? Not for a very long time, no.

Bowls of French Onion Soup

I’m about as far from being a classic cook as you can get. I’m girl in a hurry, with a bazillion things to do in a day that often just wants dinner to magically appear on the table when I’m ready to sit down and eat.

And if I’m tired, all I want for tea is a plate of buttered toast. Marmite optional.

So to go to the lengths involved in making a proper French Onion soup, from browning the beef bones for the stock, to sweating down those onions is not something I plan to indulge in again any time soon.

Bowls of French Onion Soup

That said, if you have more patience than me or this classic soup is on your recipe bucket list, then here’s how you go about it.

Bowls of French Onion Soup
Print
French Onion Soup
Prep Time
1 hr 30 mins
Cook Time
7 hrs 45 mins
Total Time
9 hrs 15 mins
 
Servings: 4 -6
Ingredients
The Stock
  • 2 kilo's thick chunky beef bones. Ask your butcher very sweetly if he'll saw them into 4" pieces for you
  • Cold water
  • Salt & pepper
The Soup
  • 600 g onions thinly sliced
  • 4 garlic cloves minced
  • A pinch of sugar
  • 1 litre of beef stock
  • 275 ml red wine 1 glass
  • Salt & Pepper
Instructions
The Stock
  1. Preheat the oven to 220/425/gas 7
  2. Place the bones in a large roasting tin and cook for an hour. Halfway through, ladle the pan juices over the bones to help them colour nicely.
  3. Pop the bones into a large stock pot, and pour over all those lovely juices too. Season well with salt & pepper and just cover with cold water. Bring to the boil and immediately turn the heat down to low and very gently simmer for 4-5 hours. Skim off any scum during cooking as necessary.
  4. When the time is up, remove the bones & strain the liquid into a large jug or pan. Let cool to room temperature before popping in the fridge overnight.
  5. The next morning, the fat will have solidified and be easy to remove. You'll be left with a big bowl of jellied meaty stock for which you'll need 1 litre to make the soup and the rest can be frozen for another day.
The Soup
  1. Melt the fat or butter in a large pan until very hot. Add the onions, garlic & sugar and cook on high for about 5 minutes, or until the onions are colouring nicely.
  2. Turn the heat right down low and cook for a further 30-40 minutes.
  3. Next pour in the stock and the wine and season well with salt & pepper. Bring to the boil and immediately turn the heat down to a gentle simmer and leave for 1 more hour. Yep, I told you this was time consuming!
  4. Serve with cheese on toast or cheesy croutons if you are a lactose happy traditionalist or a good quality bread toasted if not. Either way it'll be yummy, and even yummier the following day.

Reader Interactions

Comments

  2. I love French onion soup but I’ve never been able to replicate the oversized, steaming, fragrant bowl from Au Pied De Cochon in Paris. Mine seems so disappointing. Now I haven’t made beef stock etc so perhaps that’s the secret so I’ll have one more try with your recipes. GG

    Reply

    • Make sure you plan it on a VERY quiet day GG, with lots of tea & cookbooks/magazines on hand :)
      Janie x

      Reply

  3. Hats off to you for making this amazing soup! It’s been on my to do list for years, but still haven’t got around to it. Yours does look worth the effort though, so yes when I have a free day I might just have to give it a go.

    Reply

    • If you do get round to it vanesther, do let me know if you’ll ever repeat it! I was looking at the ready made stocks in Tesco today, wondering if they were any good. Perhaps I’ll try one of those next time :)
      Janie x

      Reply

    • I will certainly have a lot more respect for any restaurant that makes their own from now on Bintu
      Janie x

      Reply

    • Err, ummm, yes. Purely because I’ve done it!

      It was very tasty, but life is way to short to be spending 9 hours on a bowl of soup right?!

      Janie x

      Reply

  9. Wow! That soup looks amazing. I know it is a long process, but you must have been so satisfied once you tackled the task of stock making and sweating onions, to end up with a delicious bowl of soup. I have always cheated and used ready made stocks, but the taste is not the same. For me a steaming bowl of onion soup and a chunky cheesy sourdough toast is heavenly. It is def on my to do list, just need to find some free time! And i now know who to come to for advice.

    Reply

  10. Agreed nine hours is a pretty long time for a bowl of soup, but a good french onion soup is divine and yours certainly looks it! I made a really fabulous one a few years ago in about three hours (admittedly it wasn’t The Classic!) but cannot recall where I got the recipe from. Been meaning to have a crack at one for the last few weeks as I’m fed up of watching my mountain of spare onions from my veg boxes grow week on week!

    Reply

    • I’m convinced you could make a MUCH quicker version, perhaps I’ll give it a go next week as it was a fine bowl of soup!
      Janie x

      Reply

  13. Looks delicious but I see what you mean about the time! Not a dish for a spontaneous moment, Since I can’t do cheese I won’t be tempted but you make it look gorgeous. I can just about smell it from here.

    Reply

  15. Well done you! 9 hours of labour for a classic ! but like u said so honestly I ain’t spending that kinda time too often. yes its on my bucket list too :)

    Reply

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