Vitamin C Packed Onion Soup With Toast

It’s just another lazy Saturday afternoon and a simple yet nutritious dish to go along with it.


  • Bread: 1 slice, halved
  • Butter: 1 tbsp (25g)
  • Olive oil: 1/2 tbsp
  • White onion: 1 (big), sliced finely
  • Plain flour: 1 tbsp
  • Chicken stock: 500ml
  • White wine: 3 tbsp
  • Lemon thyme: 2 sprigs
  • Salt: 1 tsp
  • Ground blackpepper: to taste
  • Gruyere cheese: 50g, grated


  1. Toast bread in oven and set aside.
  2. Heat butter and oil in saucepan.
  3. Add onions and cook 10 – 12min till softened.
  4. Add flour and stir 1 min.
  5. Add stock, wine, thymes, salt and pepper. Stir and bring to boil.
  6. Turn heat down and leave to simmer for 15 min.
  7. Place toasts in soup. Grate cheese on top of toasts and grill for 5 – 8 min to serve.


  • To further enhance the flavour, leave soup to set for 30min before serving.


  • I was supposed to use white wine, but ended up using red wine (out of desperation) instead. So the soup, rightfully, should not turn out to have such a deep mahogany tinge.

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