French Onion Soup

Share on pinterest
Share on facebook
Share on google
Share on twitter
Share on stumbleupon

French Onion Soup from the Duchess at Home Cookbook

If you’re anything like me, you rarely ever go to a restaurant that serves French onion soup on the menu without ordering it. It is a must! Especially when done properly. I knew once I’d turn the page to it in Giselle Courteau’s from the Duchess Bakeshop’s newest cookbook Duchess at Home that I needed to make it. Thanks to Appetite Random House for gifting me a copy a this amazing new book, filled with delicious French inspired eats, I’m happy to be able to share this recipe with you. Made with seriously well developed flavours from your very own beef bone broth, it add such a level of depth that is required to make this dish truly live up to it’s reputation. Caramelized onions, red wine with croutons and quoted straight from the recipe “bubbling brown cheese”, you’ll be in pure comfort while enjoying this soup.

In these recent times, I have been relying heavily on my cookbook collection to inspire our daily eats. When usually I’d only get to fit in a bookmarked recipe here and there, I have more than enough time to be inspired and create from my favourite books. It comes as no surprise that the Duchess at Home cookbook has been a major influence when planning out meals of comfort for my family. With all of the French inspired dishes, from tourtière, taste au sucre it really gives me a sense of my time spent living in Quebec, traditional meals, and culture, they really know how to do comfort food right! French onion soup will forever be at the list of my comfort food go-tos. I especially love that the recipe includes a step by step process in making your own beef bone broth. I can’t stress enough how the development of flavours that are created when making bone broth over time adds so much flavour (and nutritional value) to whatever you’re using it for. I know that a lot of people stay clear of making it, whether you believe it’s a big task to add to a recipe or not – if you chose not to make your own (I understand, some items like beef bones might not be available in these times), I still highly recommend using a good quality beef bone broth which is fairly easy to come by these days at your local grocer. I’ve personally made it both ways and they were equally delicious!

Duchess at Home is such a lovely collection of Sweet & Savoury recipes, full of really in-depth but approachable recipes. I love that the baking recipes include process pictures to give you the perfect guide to creating the recipes – especially for a novice baker as myself! This book has already been so well loved and enjoyed in our household and no word of a lie is the first book people ask me to borrow when looking through my large library of cookbooks – But I’m not ready to lend it out just yet!


French Onion Soup

Everyone’s favourite traditional French Onion Soup made right at home from scratch thanks to The Duchess Bakeshop’s newest cookbook Duchess at Home.

  • Author: Tanya Bates
  • Yield: 8 Servings


Beef Stock

  • 5Lbs Beef Bones
  • 3 Medium Carrots
  • 2 Celery Stalks
  • 1 Leek, Cleaned and white part only
  • 1 Large Onion
  • 2 Cloves of Garlic
  • 1/4 Cup of Tomato Paste
  • 16 Cups Water
  • 1 Bay Leaf


  • 5 Cups, Roughly 4 Onions, thinly sliced
  • 1 Clove of Garlic, finely chopped
  • 1 Tbsp of Unsalted Butter
  • 1 Cup of Red Wine
  • 8 Cups of beef stock (recipe above, if you’re not able to make it, I recommend 8 cups of good beef bone broth to sub)
  • 2 Sprigs of Fresh Thyme
  • 2 Tsp Salt
  • 1 Tsp of Fresh Ground Black Pepper


  • 4 Cups of Cubed day-old bread (sourdough recommended)
  • 3 Tbsp Olive Oil
  • 2 Cups of Grated Gruyère Cheese
  • Salt and Fresh Ground Black Pepper


To Make The Stock

  1. Preheat oven to 425F (220C)
  2. Place bones in a large roasting pan and roast until dark brown, roughly 30 minutes (45 minutes if they are frozen first). While the bones are roasting, chop the carrots, leek, and onion into bigger pieces
  3. When the bones are dark brown, add the vegetables to the roasting pan, stir and roast for another 45 minutes
  4. Add the garlic and tomato paste to the roasting pan and give everything a good stir. Continue to roast for another 20 minutes, until the tomato paste is a rich dark brown
  5. Transfer all the bones and vegetables to a large stock pot. Add some of the water to the roasting pan and scrape to deglaze the bottom of the roasting pan. Add to the stock pot along with the remaining water and bay leaf. Bring to a boil and then allow to simmer uncovered for 4 hours. Skimming off access fat, strain the stock and discard the rest. Set aside 8 cups and freeze the rest for future use.
  6. Place the onions, garlic, and butter in a large pan. On medium-low heat, cook onions until they are dark brown and well cartelized. Stir occasionally making sure to scrape the bottom of the pan to avoid burning. It can take up to 45 minutes to achieve a good caramelization
  7. Once the onions are finished, add the red wine, and scrape the bottom of the pan to deglaze. Continue to cook until the wine has slightly reduced.
  8. Add remaining reaming soup ingredients (including the beef bone broth if you decided you couldn’t make your own) and simmer for 1 hour. Season with salt and pepper to taste.

To Finish The Soup

9. Make croutons by preheating oven to 350F (180C). Toss the bread cubes, olive oil, salt, and pepper together and spread them out on a baking sheet. Bake for 10-15 minutes until crisp

10. When you’re ready to serve, set your oven to broil. Ladle hot soup into your ovenproof soup bowls and top each bowl with a handful of croutons and grated gruyère cheese. Place under the broiler until cheese is bubbling and brown. Serve immediately.


Soup will keep well in refrigerator for up to 1 week or frozen for 6 months


Leave a Reply

Close Menu