Classic French Onion Soup

Thermomix recipe: Classic French Onion Soup. Ready in 75 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

• 1 kg yellow onions, peeled and halved
• 50 g unsalted butter
• 1 tsp sugar (optional, for caramelization)
• 2 cloves garlic, peeled
• 20 g all-purpose flour (or gluten-free flour)
• 100 g dry white wine (e.g., Sauvignon Blanc, optional)
• 1.2 L vegetable broth (or beef broth for non-vegetarian)
• 1 bay leaf
• 1/2 tsp dried thyme
• Salt and freshly ground black pepper to taste
• 4 slices stale baguette or crusty bread
• 150 g Gruyère cheese, grated

Instructions

1. Place halved onions into the mixing bowl. Chop 5 sec / Speed 5. Scrape down sides of the bowl.
2. Add butter and sugar (if using) to the mixing bowl. Cook 35 min / 120°C / Speed 1 / Reverse. Pause halfway through (after 15-20 minutes) to scrape down the sides and bottom of the bowl with the spatula to ensure even caramelization.
3. Add garlic cloves to the mixing bowl. Cook 2 min / 120°C / Speed 1 / Reverse.
4. Add flour to the mixing bowl. Cook 2 min / 100°C / Speed 2 / Reverse to cook out the raw flour taste.
5. If using, add white wine to the mixing bowl. Cook 3 min / 100°C / Speed 1 / Reverse, removing the measuring cup and placing the simmering basket on the lid to allow alcohol to evaporate.
6. Add vegetable broth, bay leaf, and dried thyme to the mixing bowl. Season with salt and pepper. Cook 15 min / 100°C / Speed 1 / Reverse, with the simmering basket on the lid instead of the measuring cup.
7. Pause, carefully remove the simmering basket, and scrape down the sides and bottom of the bowl. Check consistency and adjust seasoning if needed. Cook for a further 5 min / 100°C / Speed 1 / Reverse.
8. Remove the bay leaf. For the last 1-2 minutes, cook 90°C / Speed 1 / Reverse to settle the soup and prevent sticking.
9. Preheat your oven grill. Ladle the hot soup into four oven-safe bowls. Top each with a slice of baguette and a generous amount of grated Gruyère cheese.
10. Place the bowls under the hot grill for 3-5 minutes, or until the cheese is melted, bubbly, and golden brown. Serve immediately.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.