French onion soup with cheesy toast

French onion soup had its heyday in the 70s when it filled the kitchens of homes across Australia with its amazing aromas. Now the retro soup is making a comeback – and it’s better than ever! As an added bonus, this recipe has delicious cheesy toast, which is the perfect partner in crime. Finish with a sprinkling of thyme for the most delicious winter warmer ever!


  • 1 tablespoon extra virgin olive oil
  • 1 cup caramelised onion (see notes)
  • 2 tablespoons plain flour
  • 1 cup dry white wine
  • 1 litre Campbell’s Real Stock Beef
  • 4 slices sourdough
  • 20g butter, softened
  • 1 tablespoon Dijon mustard
  • 100g gruyere cheese, coarsely grated
  • Teaspoon of thyme, optional


1. Heat oil in a large saucepan over high heat. Add caramelised onion. Cook, stirring, for 3 minutes or until heated through. Add flour. Cook, stirring, for 1 minute. Gradually stir in wine. Simmer, stirring, for 3 to 4 minutes or until wine reduces by half and mixture is very thick. Stir in stock. Cover. Bring to a simmer. Reduce heat to medium. Simmer, covered, for 5 minutes or until soup is slightly thickened. Season with pepper.

2. Meanwhile, preheat grill on high. Place bread on a baking tray. Toast for 1 minute or until golden. Turn over. Spread toast with butter, then mustard. Sprinkle with gruyere. Grill for 1 to 2 minutes or until cheese is melted and golden.

3. Arrange toast on soup. Sprinkle with thyme if using. Serve immediately.

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