Onion soup with cheese toasts is a French bistro classic. In autumn, when new-season onions cost next to nothing, it is one of the cheapest warm lunches.

The recipe was shared by French cooking site Marmiton, where readers rate it 4.7 out of 5.

Flour and stock make the soup filling, while the cheese toasts are grilled separately and added just before serving.

What you need

Serves 6:

  • medium onions, 12;
  • butter, 45 g;
  • garlic, 2 cloves;
  • flour, 15 g;
  • stock, 1.5 litres;
  • bay leaf, 1;
  • salt and pepper;
  • bread, 6 slices;
  • grated cheese, 60 g.

How to cook

1. Heat the grill. Preheat the oven grill.

2. Soften the onions. Chop the onions and cook them gently in the butter for 15 minutes.

3. Make the soup. Sprinkle with the flour and add the garlic. When the flour has coloured, pour in the hot stock, add the bay leaf and cook for 15 minutes.

4. Season. Season with salt and pepper to taste.

5. Make the cheese toasts. Spread the grated cheese on the bread slices and grill until melted and golden.

Ladle the soup into bowls, top with the cheese toasts and serve piping hot.

As a reminder, we recently made borsch with beans from Olia Hercules’ recipe.

Nota bene

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