French Onion Soup with Paris Sourdough float

French Onion Soup with Paris Sourdough float

Prep Time 20 minutes
Cook Time 1 hour
Course Lunch, Main Course
Servings 6


  • 1 Paris Sourdough loaf
  • 100 g Gruyere or cheese of choice
  • 8 onions red or white is ok
  • 4 Tbs Olive Oil
  • 2 Tbs Butter
  • 1 tsp Sugar
  • salt to taste
  • 2 Cloves of Garlic
  • 8 cups beef, chicken or vegetable stock
  • 1/2 cup Dry Vermouth or white wine
  • 2 Bay leaves
  • 1 tsp thyme leaves
  • 1/2 tsp black pepper


  • Peel and slice onions.
  • Add oil to pan and sauté onions until they soften – about 20 minutes.
  • Increase the heat, add butter and brown the onions – about 20-40 minutes.
  • Sprinkle with sugar and finish caramelising onions, then add garlic.
  • Deglaze the pot with vermouth, making sure to scrape down all the brown bits.
  • Add stock, bay leaves and thyme and simmer for 30 minutes. Season to taste.
  • Preheat oven and line tray with baking paper.
  • Slice Paris Sour Dough into generous chunks. Toast one side till golden and then flip over, add cheese and toast until golden.
  • To serve, ladle soup into bowls and top with Paris sourdough cheese floats.
Keyword dinner, lunch