French Onion Soup

onion soup 2Recently, I made a big pot of stock (or bone broth as it’s more fashionably known these days) using a chicken carcass, carrots, celery, onions and cider vinegar.

I wanted a recipe that would make the most of the flavour of the stock – or one where the stock was the star – so I opted for French onion soup sans croutons.

The internet abounds with recipes for stock or bone broth and you could also make this soup with stock made from beef bones, which is the more traditional version of French onion soup. The internet also abounds with people waxing lyrical on the many health benefits of stock – from better skin, to alleviated joint and gut pain, shinier hair and boosted immunity. Who knows?

French Onion Soup

  • Servings: 4
  • Difficulty: easy
  • Print

  • 4-5 medium-sized onions, cut in half and finely slicedcooking onions
  • 6/7 sprigs of fresh thyme, leaves only
  • 1 small glass of wine (125ml)
  • 1 litre fresh chicken stock
  • 2tbsp corn flour
  • 2tbsp butter
  • Salt and pepper


  1. Melt the butter in a large saucepan or stock pan. Add the onions and thyme leaves, turn down the heat and allow to cook gently, stirring from time to time, for 15-20 minutes.
  2. Add the corn flour and stir well to incorporate. Add the wine, mix well, and add the stock.
  3. Bring to the boil and turn down to a simmer. Cook for 10 minutes and then season to taste.
  4. Instead of the traditional croutons (toasted baguette slices topped with Gruyère cheese), you can top this simply with a tablespoon of grated strong cheddar or a teaspoon or two of grated Parmesan.

Allow about 15g of carbs per serving.

You can also serve this recipe with low-carb bread.

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