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  • Cooking Time

  • Difficulty

  • Prep time

  • Serves


Nutritional information


Amount per serving


  • 4 large onions, chopped
  • 2 tsps olive oil
  • 1 tbsp butter
  • 1 litre beef stock made from 2
  • 1/2 Knorr Beef Stock Cube
  • 4 slices of baguette or any other crusty bread
  • 40 g grated Gruyere, swiss or cheddar cheese pepper to taste
  • 1 Heat the oil and butter in a deep saucepan and saute the onions for a few minutes, stirring occasionally.
  • 2 Reduce the heat and cook onions for 20-30 minutes or until they turn golden brown; stir frequently to avoid burning.
  • 3 Move the onions to the soup pot, add the stock, season with pepper and simmer, partially covered, for another 20 minutes.
  • 4 Toast the bread in the oven or a toaster. Spoon the soup into ovenproof serving dishes, top with bread and sprinkle with cheese.
  • 5 Put under the broiler for a few minutes until golden brown. Serve immediately.