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French Onion Soup Recipe. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved. 5 Iconic French Recipes to Cook for French National Day or Bastille Day
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5 from 1 vote

French Onion Soup Recipe

This fragrant French onion soup recipe makes a classic French onion soup with a Southeast Asian twist. Inspired by French chef Raymond Blanc’s vegetarian French onion soup recipe, which uses toasted flour to add a nuttiness to the broth, I’ve deepened the flavours more with a little fish sauce for umami and star anise for aroma and flavour.
Prep Time15 mins
Cook Time1 hr 5 mins
Total Time1 hr 20 mins
Course: Soup
Cuisine: French/Southeast Asian
Servings: 4
Calories: 605kcal
Author: Lara Dunston


  • 2 tbsp plain flour
  • 80 g butter
  • 1 kg white onions sliced, 5mm width
  • 2 tsp sea salt
  • 1 tsp white pepper
  • 1 tsp brown sugar
  • 1 tbsp virgin olive oil
  • 100 ml water boiling
  • 200 ml dry white wine boiled for 30 seconds
  • 900 ml cold water
  • 1 tsp star anise
  • ½ tsp quality fish sauce optional
  • 8 x 1cm slices baguette
  • 200 g Comté cheese grated


  • Preheat the oven to 170°C and sprinkle the flour onto a small baking tray and toast for a few minutes until brown. Watch carefully as it can burn easily.
  • When brown, remove from the oven, stir through with a fork stir to separate, and leave to cool.
  • In a round flat-bottomed wok, on high heat, melt the butter then add the onion slices and stir frequently until the onions start to soften.
  • Season with salt, pepper and sugar, add the olive oil, combine well, turn the heat down to medium, then put the lid on, but continue to stir every few minutes or so.
  • Remove the lid and stir-fry the onions until they brown, scraping any caramelised onion from the base of the wok so they don’t burn. If needed, add a tablespoon of water.
  • When the onions are an even brown colour, turn the heat down.
  • Add the toasted flour to a measuring jug, then add 100ml of boiling water, whisk to ensure there are no lumps, then add to the onions, and combine.
  • Gradually stir in the white wine and half the cold water, bring to the boil, then add the rest of the cold water, and bring to a boil again.
  • Turn the heat down to low, add the star anise and fish sauce, then simmer for another 5 minutes or so. Taste and adjust the seasoning to suit your palate.
  • Grill the baguette slices on a baking tray, toasting them on both sides until golden.
  • Divide the onion soup between the bowls, pop a couple of baguette slices onto the top of the soup of each bowl, sprinkle the grated Comté cheese onto the baguette slices.
  • Places the bowls onto the baking tray and return to the grill until the cheese has melted and is bubbling, and serve immediately with more freshly ground black pepper and sea salt.


Calories: 605kcal | Carbohydrates: 41g | Protein: 21g | Fat: 37g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 1633mg | Potassium: 472mg | Fiber: 6g | Sugar: 13g | Vitamin A: 983IU | Vitamin C: 19mg | Calcium: 592mg | Iron: 2mg