Peploe's Classic French Onion Soup

  1. Peel and slice the onions and garlic
  2. Tale the herbs and ie together with some butchers twine or a little cling film
  3. Take a large heavy-bottomed pot, put on a high heat and add 30ml of oil
  4. Start the saute of the onions and garlic
  5. We want a heavy caramelisation of the onions to give colour and flavour to the soup
  6. When the onions and garlic are cooked and have good deep colour, pour in the red wine and add the bunch of herbs
  7. Reduce by half
  8. Add the chicken stock, reduce by approximately 1L
  9. Season to taste and the soup is ready
  10. To assemble, pour the hot soup into a soup bowl, slice some of the baguette, cover with a mix of cheese and gratinate either under a hot grill or in the oven
  11. Enjoy!!

Browse by tags

Recipe Information

Preparation Time
10 minutes
Cooking Time
5o minutes


  • 1.5kg white onions
  • 300ml red wine
  • 3 sprigs of thyme
  • 3x bay leaves
  • 1 sprig of rosemary
  • 3L chicken stock
  • 1/2 a baguette
  • 300g aged gruyere (grated and mixed)
  • 100g parmesan
  • 3 cloves of garlic, sliced