French Onion Soup

We used to make our daily soups from scratch when we had Cafe' Dania. This French Onion Soup recipe was our most popular non-creamy soup. The taste though is certainly not simple. It's rich with flavour, packed with coarsely sliced stewed onions & topped with grilled cheese on French Loaf - totally wholesome!


  • 2 tbsp butter
  • 1 tbsp olive oil
  • 5 large yellow onions, coarsely sliced
  • 1 pinch of thyme
  • 1 bay leaf or 1/2 tsp of ground bay leaf
  • 4 cups homemade beef stock or 4 cups of water with 1 cube of beef bullion
  • 1 1/2 tbsp flour
  • 2 sticks of celery, chopped
  • 1 tsp Worchestershire (Lea & Perrins) Sauce
  • 1 tsp salt
  • 1 tsp black ground pepper

Melted Cheese on French Loaf to top the Soup

  • 12 slices day-old French Loaf sliced slightly slanted in 1-inch thickness
  • 1 clove of garlic, pound
  • 1 tbsp French mustard
  • 1/4 cup Gruyere cheese (tasty cheddar cheese will work just as well)

Soup Method

  1. Heat the oil & butter in a large pot.
  2. Add the onions. Cook over medium heat for 10 minutes.
  3. When the onions begin to soften, add the thyme & bay. Stir.
  4. Reduce the heat & cook covered for another 20 minutes until very soft & golden.
  5. Add the celery.
  6. Stir the flour into the onions. Stir & gradually pour in the stock or water & bullion.
  7. Bring to the boil & let the soup simmer for another 15 minutes.
  8. Add salt, pepper & the Worcestershire sauce.
  9. Pour soup into bowls & place the melted cheese on french loaf on top of the soup.

Melted Cheese on French Loaf Method

  1. Preheat the grill to the hottest setting.
  2. Lightly spread very little garlic on the bread.
  3. Spread a very light layer of French Mustard.
  4. Top with a heap of grated cheese.
  5. Place under the grill.
  6. When the cheese melts & edges of bread begins to browns, place it into the centre of the soup bowl.