French Onion Soup with Cheese Crisp (So Good!)
A classic, comforting soup made with slow-cooked caramelized onions, rich beef stock, and toasted bread topped with melted cheese. Simple, warming, and perfect for cooler days.
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Ingredients
- 1 kg brown onions thinly sliced
- 75 g butter
- 4 garlic cloves finely diced (optional)
- 3 Tbsp plain flour
- 2 tsp onion powder
- 8 cups water or beef stock
- 5 Tbsp beef stock powder if using water
- 4 sprigs fresh thyme or ¼ tsp dried
- 1 tsp salt
- pepper to taste
- grated cheese mild, parmesan or cheddar all work
Instructions
- Melt butter in a large pot over medium heat. Add onions and cook slowly, stirring often. This should take around 20 minutes. The onions should be nice and soft and starting to caramelize.
- Stir in garlic (if using), salt, pepper, and onion powder.
- Add flour, stir to coat onions, and cook for 2 minutes.
- Slowly pour in water or stock, stirring constantly. Add stock powder (if using water). Add thyme.
- Simmer uncovered for a further 10 minutes. Remove thyme sprigs.
- To make the crispy cheese topping: Line the tray with baking paper. Put ¼ cup mounds of grated cheese on the baking tray. Cook the cheese until it is melted. The cheese will crisp up on cooling.
- Ladle soup into bowls, top with a cheese crisp and a little fresh thyme.
Notes
Stacey’s Kitchen Tips
- Don’t rush the caramelizing. Slow cooking the onions gives all the depth and sweetness. Brown onions are best for this recipe.
- Make it ahead: The flavour gets even better by the next day, making this a great prep-ahead meal.
- Budget swap: I use mild cheese — it still gives that perfect crispy topper.
- Extra richness: Add a splash of cream just before serving for a creamy twist.
- Vegetarian: Use vegetable stock.
- Gluten-free: Swap the flour for a GF thickener or omit (the soup will still thicken slightly). Grated potato is also a great way to thicken soups.
- Extra flavour: Add a splash of Worcestershire for more depth.
Servings: 6