The Best Creamy-Dreamy French Onion Soup - Brumby's Bakery

The Best Creamy-Dreamy French Onion Soup


1hr 20 mins






  • 1/2 of 1 Brumby’s White French baguette

  • 3 tbsp unsalted butter

  • 4 large red or brown onions (peeled and thinly sliced)

  • 1 tsp brown sugar

  • 8 cups beef stock

  • 3 tbsp white wine vinegar

  • 1/3 cup thickened cream

  • 1 tbsp all-purpose flour

  • 1 1/2 tsp salt, plus more to taste

  • ½ tsp black pepper

  • 1½ cups grated edam cheese


  • Step 1:

    Cut the baguette into 2cm slices and grate the cheese.

  • Step 2:

    Melt the butter in a heavy Dutch oven or in a pot over medium heat.

  • Step 3:

    Add onions and ½ teaspoon salt, stir and cover, letting the onions soften for 5 minutes.

  • Step 4:

    Remove the lid and let the onions caramelise until golden brown, over medium heat, stirring occasionally. Adjust the heat if the onions are browning too quickly. Add 1 tsp salt and 1 tsp of sugar to help the caramelisation process. It should take around 45 minutes.

  • Step 5:

    Meanwhile, warm the stock in a saucepan over low heat.

  • Step 6:

    Once the onions are caramelised, add the vinegar and de-glaze the pan, then add 1 cup of stock and allow mixture to come to boil. Stir in the flour and let it thicken for a minute or two.

  • Step 7:

    Slowly add remaining warm stock, ¼ teaspoon salt, and the pepper to the onion mixture, and simmer covered for 15 minutes. Mix in the cream in the last 5 minutes and then more salt and pepper to taste.

  • Step 8:

    Heat the grill and ladle the onion soup into individual ovenproof casserole dishes, and place on to a lined baking tray. Then top with a baguette slice on each dish.

  • Step 9:

    Sprinkle each casserole dish generously with the edam cheese. Grill for a minute or two, watching carefully, until cheese melts and browns. Serve immediately.

  • Step 10:

    Watch the video for inspo!