Recipe by: Geraldine Pelissier

Source: Family recipe

Serves: 4 – 6


  • 1 sprig of thyme
  • 1 bay leave
  • 1 clove of garlic
  • Salt, to taste
  • Ground black pepper, to taste
  • 1 litre of chicken broth or beef broth / alternatively 1 chicken stock cube in 1L water
  • 50g butter
  • 100ml dry white wine (muscadet/sauvignon)
  • 1 kg of onions

Options :

  • Add grated emmental cheese, bread croutons / hard bread and grill under the oven


  • Peel and cut onions in small cubes (about 1cm)
  • In a frying pan, melt the butter and sweat the onions, without making them change color for 10 min. They should just begin to soften.
  • Deglaze the onions with white wine until it reduces to half.
  • Add the chicken broth
  • Depending on the saltiness of the broth, taste and season with salt, if necessary.
  • Add thyme, bay leaf and garlic (cut into half) and simmer for 40 to 50 minutes
  • Add pepper towards the end of the cooking
  • Serve warm with croutons

Bread croutons can be made with 1 or 2 day old baguette cut into slices slightly buttered for a few minutes under the grill of the oven.


Download PDF here: French Onion Soup Geraldine Pelissier