French Onion Soup

French Onion Soup

French Onion Soup

Prep Time
15 Minutes
A delicious and warming soup combining slow-cooked onions with our Classic Roast Onion Gravy Mix, white wine and Thyme, topped with toasted French bread and Gruyere cheese and baked in the oven to finish off, irresistible!
  • 1 kilogram (2¼ pounds) strong onions, halved and sliced

  • 50 gram (2 ounce) butter

  • 1 tablespoons olive oil

  • 1 teaspoon Dried Thyme

  • large pinch demerara sugar

  • 1 tablespoons plain flour

  • 2 packets Roast Onion Gravy

  • 1.2 litres water

  • 300 millilitre (½ pint) dry white wine

  • 175 gram (6 ounce) Gruyere cheese, grated

  • 8-12 slices French bread, toasted

  • Schwartz Black Pepper to season


  • 1 Throw the onions, butter, oil, Thyme and sugar into a large, heavy-based saucepan. Cook over a low to medium-heat for 30-40 minutes until the onions have become nutty brown in colour.
  • 2 Stir in the flour and the 2 packets of Gravy Mix. Gradually pour in the water and wine, stir well and leave to simmer, uncovered for 15 minutes. Season with Black Pepper.
  • 3 Meanwhile, pre-heat the oven to 190°C, 375°F, Gas Mark 5. Sprinkle a little of the grated cheese into the base of 4-6 ovenproof soup dishes. Ladle the soup into the dishes and top each with 2 toasted French bread slices. Sprinkle the remaining cheese over and bake for 20 minutes.
  • 4 Remove from the oven and serve. Be careful, the soup will be piping hot.