French onion soup with Parmesan croutons

French onion soup with Parmesan croutons

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  • 4
  • Easy
  • 25 minutes
  • 1 hour
  • Thelema Merlot 2008


  • 4 large onions, thinly sliced
  • 2 large red onions, thinly sliced
  • 6 shallots, cut into petals
  • 4 leeks, chopped
  • 3 cloves garlic, crushed
  • 50 g buuter
  • 2-3 T olive oil
  • 2 T balsamic vinegar
  • 4 cups beef stock
  • 1 T sherry vinegar
  • Sea salt and freshly ground black pepper
  • 1 French loaf, thinly sliced and toasted
  • 150 g Parmesan, grated
  • 2 bay leaves

Cooking Instructions

Place a large cast-iron or thick-bottomed saucepan over a low heat. Add the onion, shallot, leek, garlic, butter and olive oil. Slowly sweat until very soft, then caramelise slightly for about 40 minutes.

Add the balsamic vinegar and stir for 1 minute before adding the stock. Simmer for 10 minutes with the bay leaves, then remove from the heat, add the sherry vinegar and season to taste.

Serve warm with French-loaf croutons topped with a generous pile of grated Parmesan cheese.

Cook's note: the stock can make or break this soup. Buy the best quality, freshly made stock you can find. I use Woolworths' liquid organic beef stock.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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