French Onion Soup

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    1hr 40mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    431
based on 62 ratings

A simple and classic soup made from slow cooked onions and topped with a crunchy crouton with bubbling melted cheese.

recipe updated May 6, 2025

Ingredients

  • Onion icon
    Onion
    900 g
  • Garlic clove icon
    Garlic clove
    2
  • Fresh thyme icon
    Fresh thyme
    1 sprig
  • Comté cheese icon
    Comté cheese
    100 g
  • Oil icon
    Oil
    3 tablespoons
  • Butter icon
    Butter
    10 g
  • All purpose flour icon
    All purpose flour
    2 tablespoons
  • Dry white wine icon
    Dry white wine
    200 g
  • Chicken stock icon
    Chicken stock
    1 kg
  • Bay leaves icon
    Bay leaves
    2
  • Bread slices icon
    Bread slices
    4

Tools

  • kCook icon Oven
  • kCook icon Cooking Chef XL
  • kCook icon Cooking chef xl bowl
  • kCook icon Heatproof bowl

Step preview

  1. Attach the Stir Tool and Stir Assist Clip
  2. Add oil to the Cooking Chef XL Bowl
  3. Lift the Cooking Chef head and fit the heat shield
  4. Heat with splashguard fitted until hot - 1 min, 120°C, Stir 1
  5. Then add onion to the Cooking Chef XL Bowl
  6. Cook with splashguard fitted until soft - 15 min, 130°C, Stir 1
  7. Then add butter to the Cooking Chef XL Bowl
  8. Cook with splashguard fitted until golden brown - 15 min, 130°C, Stir 1
  9. Then add garlic clove and all purpose flour to the Cooking Chef XL Bowl
  10. Cook with splashguard fitted until thickened - 15 min, 130°C, Stir 1
  11. Then add dry white wine to the Cooking Chef XL Bowl
  12. Cook with splashguard fitted until deglazed - 2 min, 130°C, Stir 1
  13. Then add chicken stock, bay leaves and fresh thyme to the Cooking Chef XL Bowl
  14. Cook with splashguard fitted until thickened - 30 min, 105°C, Stir 2
  15. Pre-heat oven - 200°C
  16. Remove the bay leaves and thyme stalk from the Cooking Chef XL Bowl
  17. Ladle soup into 4 heatproof bowls
  18. Place bread slices on the heatproof bowls
  19. Top with comté cheese
  20. Bake until melted - 5 min, 200°C
  21. Serve
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