"French" onion soup

French Onion Soup
This is my take on the classic French Onion soup. By using leeks, red onions and white onions you get more of a rounded flavour to the soup which helps cover for the fact that it uses OXO cubes for the beef stock. It takes a long while to cook but most of the time you can leave it be and wait while the smell fills the house.


Serves: 4
Prep Time: 20 minutes
Cook Time: 1.5 hours
"French" Onion Soup
soup, onion soup, french classic, france


  • 1 leek
  • 1 large red onion
  • 1 large white onion
  • 250ml dry white wine
  • 3 beef OXO stock cubes
  • 2 tbsp olive oil
  • 50g butter
  • 1tsp sugar
  • 2 cloves of garlic, crushed


  1. Thinly slice the onions and leek; prepare the leeks by "topping and tailing" them, cutting the leek in half lengthways and then slicing it thinly into "semi-circles" (2-3mm thickness).
  2. Place a large saucepan on the heat, add the butter and olive oil and allow the butter to melt.
  3. Add the onions, leek garlic and the sugar and stir until the onions have started to brown ever so slightly.
  4. Reduce the heat and allow the onions to cook for 30 minutes, stirring every 10 minutes.
  5. Use the stock cubes to make 2 pints of stock (add boiling water), and add to the onions.
  6. Use a wooden spoon to stir the onions round well, removing all the caremalised onion from the base of the pan and mixing it into the liquid.
  7. Add the white wine to the pan and stir well, ensuring that the bottom of the pan is clear of caremalised onion.
  8. Allow it to simmer then immediately reduce to the lowest heat and reduce down for 1 hour, stirring ocasionally.
  9. Season with salt and pepper, then serve.

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