Recipe of the Week French Onion Soup by JB Dubois

Simply the best soup in the world...authentic French recipe from a genuine French chef. In GROW HQ we use blaa croutons and smoked Knockanore cheese for a "local" twist.

Simply nothing more warming than a French onion soup.  Serves 4.


250g onions

1l homemade chicken stock

1 bay leaf

25 g plain flour

4 table spoons rapeseed oil

1 glass of dry white wine

1 slice of sour dough

100g grated smoked cheddar

1 garlic clove

sea salt and crack black pepper


For the garlic croutons, dice the sour dough, crush the garlic with 2 table spoons of oil and toss the diced bread in the garlic oil. Roast the croutons in the oven at 180℃ for 10min. 

For the homemade chicken stock, simmer for 2 hours the bones left over from your ‘Sunday roast’ covered with cold water with garden herbs, 1 carrot, 2 chopped tomatoes and 1 celery stick.

For the soup, slice the onions within the fibres of the onions. Fry the sliced onions in a stockpot with 2 table spoons of oil until caramelised. Add the flour and stir for 2 to 3 minutes. Add the white wine (don’t drink it all) and let cook on low heat for 2 to 3 minutes.

Add the chicken stock, the bay leaf and seasoning. Let simmer for 20 minutes.

Poor the soup in oven proof bowls, top with croutons and grated smoked cheddar. Place under a hot grill for 3 to 5 minutes.