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French Onion Soup
French Onion Soup: slow-cooked golden onions under a bubbling cheese crust, for about €1.25 a plate. And meet Mirchi, Momo's wife, who slices onions without a single tear!
- €1.25 a plate
- Serves 2
- 1 h
- French
What it costs
| Gruyère or Emmental, 80 g | €1.00 |
| Onions, 600 g | €0.70 |
| Baguette, 4 slices | €0.30 |
| Stock, 700 ml | €0.20 |
| Butter, 30 g | €0.15 |
| Flour, sugar & vinegar | €0.10 |
| Total | €2.45 |
Estimated from German discount supermarket prices (Aldi and Lidl) in October 2026. Only the amount used is counted, not the whole pack. Prices vary by store and country.
Ingredients
- 600 g onions (about 4), thinly sliced
- 30 g butter
- 1 tsp sugar
- 1 tbsp flour
- 700 ml beef or vegetable stock
- 1 tsp vinegar (or a splash of white wine)
- 4 slices of baguette
- 80 g Gruyère or Emmental, grated
- Salt and pepper
Steps
- Slice the onions thinly.
- Melt the butter in a heavy pot, add the onions and a pinch of salt and cook on low for 30–35 minutes, stirring now and then, until deep golden. Add the sugar halfway.
- Stir in the flour for 1 minute.
- Add the stock and vinegar and simmer for 15 minutes. Season with salt and pepper.
- Ladle into ovenproof bowls, float the baguette slices on top and cover with the cheese.
- Grill for 3–4 minutes until bubbling and browned.
Momo & Mirchi's tips
- Don't rush the onions: the deep golden colour is where all the flavour comes from.
- A teaspoon of vinegar at the end balances the sweetness.
- Use ovenproof bowls and watch the grill closely.
Handy to have
- Heavy pot (Dutch oven)
- Ovenproof soup bowls
- Box grater
