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French Onion Soup Recipe

Course Soup
Cuisine French
Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 30 minutes


  • 10 heads of onion I used a mix of red and white, you can choose only one type if you want
  • Few sprigs of thyme
  • A bunch of chopped parsley
  • Bay leaf
  • 150 ml of red wine
  • 1 l of vegetable stock
  • 50 ml of balsamic vinegar
  • 5 dried porcini finely chopped
  • 50 ml of olive oil
  • Salt and black pepper to taste
  • To serve:
  • Croutons or a slice of toasted bread optional


  1. Peel and wash the onions with cold water - this will help you not to cry when you slice the onion.
  2. Slice them in thin slices using a knife or an onion slicer if you have one.
  3. Take a big pot, as there are lots of onions to be cooked, and start by heating it up with the olive oil.
  4. When the olive oil is nice and hot it’s time to add the onions, fresh thyme, bay leaf and the porcini. They will fill up your pot, but don’t worry while they cook they will lose ⅔ of their volume.
  5. Cook it like that for 40-50 minutes, on a medium heat, stirring occasionally.
  6. Now you can add the red wine - this will deglaze your pot. That means that all the small bits of burned onion stuck to your pot will be gone instantly and they will become part of a tasty sauce that will form until the end of the cooking process.
  7. When the wine has evaporated and colored the onions you can now add the balsamic vinegar and cook for another 2-3 minutes. Now the color and taste of the onions are perfect and you can add the vegetable stock.
  8. Cook for further 10 minutes, then add the chopped parsley, and now it’s ready to serve. Enjoy with a slice of toasted bread or some croutons. They really soak up the nice juice and become delicious.