Easy

Traditional onion soup

Name: Traditional onion soup
Prep time: 15 min
Cook time: 65 min
Total time: 80 min
Yield: 4 servings
Cuisine: Spanish, Mediterranean, Home-style
Ingredients: 800 g Onion; 30 g Butter; 20 ml Extra virgin olive oil; 15 g Plain flour; 1200 ml Beef stock; 160 g Bread; 120 g Gruyère cheese; 2 g Thyme; 4 g Salt; 1 g Black pepper

Total time1 h 20 min Preparation and possible waiting 15 min · Cooking 1 h 5 min

Preparation and possible waiting: 15 min · Cooking: 1 h 5 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings4

Allergens

Cereals containing gluten: Ingredient to check: Plain flour, Bread. Usual composition; check the label or the dough/sauce recipe: Bread. Milk: Ingredient to check: Butter, Gruyère cheese. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact. Composition to check: Plain flour, Beef stock, Bread.

Rating Not yet rated

Slowly caramelised onions in stock, topped with toast and melted cheese.

Jump to steps

15 minpreparation and possible waiting

1 h 5 mincooking

4servings

1.832 kcalwhole recipe

458 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 1 h 20 min Preparation and possible waiting 15 min · Cooking 1 h 5 min

Preparation and possible waiting: 15 min · Cooking: 1 h 5 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Omnivorous Soup 1 to 2 hours Spanish

Allergens

View full classification 24 tags

Diet

Omnivorous

Dietary requirements

Egg-freeNut-freePeanut-freeSoy-freeFish-freeShellfish-freeSesame-freeNo added sugar

Dish type

Soup

Meal

DinnerLunch

Preparation

BoilingBakingToasting

Appliances

CasseroleOven

Cuisine

SpanishMediterraneanHome-style

Season

Winter

Occasion

Budget-friendly

Nutrition

High in protein

Total time

1 to 2 hours

Allergen information is indicative. Always check each product label and possible cross-contamination.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.

Recipe characteristics

Dish type

Soup

Meal

Dinner · Lunch

Total time

1 to 2 hours

What you need

Ingredients

Let’s get cooking

Method

Peel and thinly slice the onions. Heat the butter and oil in a saucepan and cook the onions over a medium-low heat for 35–40 minutes, stirring, until golden and very soft.
Stir in the flour for one minute. Gradually add the stock, then the thyme, salt and pepper.
Simmer for 20 minutes. Taste before adding all the salt if the stock is already seasoned.
Preheat the oven to 200°C. Slice the bread and toast at 200°C for 4–5 minutes while the soup finishes cooking. Divide the soup between four ovenproof bowls, lay the toast on top and add the grated cheese.
Place under the grill for 2–4 minutes, watching until the cheese is golden. Serve carefully: the bowls will be very hot.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.