Australian French Onion Soup

I’m not a big fan of French Onion Soup. Maybe it’s because it’s too salty, like all French food, if cooked according to tradition. Maybe the beef stock is too gutsy. Not to mention… use what’s in the pantry. In this case, I discover I have way too many onions.


  • 4 large brown onions, peeled and finely sliced
  • 100g butter
  • water
  • chicken stock (definitely not the time for the cube)
  • port
  • strong bread
  • cheddar cheese


  • in a large frying pan that has a lid, fry the onions until tending towards caramelised. You do need to stir all the time and you do need to take your time. I did these until soft and brown, not dark brown and not at all dry yet. They were not done in that Indian way where they will entirely dissolve into the rest of your cooking. I start off high heat and turn down as required to avoid burning
  • add the port and a bit of water, mix, bring to the boil and cook on a high simmer until the port smells cooked.
  • Add a carton of good quality chicken stock, or stock made yourself. Bring to boil and then simmer for half an hour.
  • I cooled this down and left in the fridge overnight. Not many soups are best served fresh.

While soup is heating:

Put the oven on 180C, toast the bread in a toaster – we had ciabatta, it needs to be something strong that won’t fall apart in the soup. Place sliced mature cheddar on top and put in the oven for cheese to melt. I don’t have a griller. I am sure gruyere would be fine, should you have it about.

Serve soup in bowls with toasted cheese on top.

I can’t say I’ve turned it around. French Onion Soup will never be more than a ‘let’s not have the same soups as usual’ change. But it does for that.



One thought on “Australian French Onion Soup

  1. I am currently far enough from Switzerland that I dare to say aloud that Cheddar is actually no worse than Gruyère here. It might even be better, Désolé monsieur, rayez-moi de vos amis si vous voulez.


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