No-Stock French Onion Soup

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The purest, most oniony, most delicious no stock French Onion Soup. Made with little more than water, onions, bread and cheese. Most suitable for those who like clean eating and off course, vegetarian.

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Ingredients ( Serve 3 ~ 4 )

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  • 1200 g Onion
  • 1 tsp  Oil
  • 1/4 Sea Salt
  • Pinch of Ground Black Pepper
  • 500 ~ 750 ml  Water
  • 40 ml  White Wine
  • 1/2 tsp + 1/4 tsp Red Wine Vinegar ( Better with Sherry )
  • 4 Sliced Baguette
  • 80 g Cheddar or Mozzarella

Optional 

  • Fresh Thyme

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Preparation 

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1. Peel onion, cut in half and rinse with running water could reduce irritation, finely sliced.

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2. Put some oil in a cast iron pan. Add the onions and sea salt, fry with high heat until steam come out. Reduce to low heat with the lid on for 30 minutes. The onions should be soft but not golden, release onion juice.

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3. Season with several grinds of pepper. Cover and cook with low heat for 3 ~ 4 hours, stirring occasionally. You should be able to leave the onions alone for an half an hour at a stretch once they’ve released their water.

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4.  Meanwhile, preheat the oven to 100°C. Place the bread slices in the oven and let dry completely

5. Once the onions have turned amber, taste no spicy but sweet taste.  Add water. Raise the heat to high and bring the soup to a simmer, then reduce the heat to low. Add the sherry. Taste and season with salt and pepper as needed. If the soup is too sweet, add the vinegar or white wine. If you would like a little more depth, add a splash of red wine.

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6. Portion the soup into bowls, top with bread, cover with cheese, put back to the oven until the cheese is melted and nicely browned. Serve immediately.

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16 thoughts on “No-Stock French Onion Soup

  • Thursday August 3rd, 2017 at 11:19 AM
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    一個字,好。跟你學就是好味,減肥也有口福,多謝您!請問還有冇無肉食譜?

    Reply
  • Saturday September 17th, 2016 at 10:06 AM
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    不用上法包還需把湯放入烤箱焗嗎?

    Reply
    • Saturday September 17th, 2016 at 10:54 AM
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      不上法包就可以直接品嚐

      Reply
  • Sunday June 12th, 2016 at 04:30 PM
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    洋蔥唔出水點做? 已經加蓋

    Reply
    • Sunday June 12th, 2016 at 08:28 PM
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      洋蔥可能不夠新鮮,加點清水試試吧

      Reply
      • Sunday June 12th, 2016 at 08:43 PM
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        加左50mL清水跟住熬煮左4個鐘,好正!多謝老師:)

        Reply
        • Sunday June 12th, 2016 at 09:31 PM
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          真開心你喜歡,可以拍照來 FB 分享唷

          Reply
  • Thursday March 3rd, 2016 at 01:46 PM
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    請問沒有白酒可以改成紅酒嗎

    Reply
    • Thursday March 3rd, 2016 at 01:57 PM
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      味會濃一點,要是你不介意都可以,先加少許試味比較保險

      Reply
      • Friday March 4th, 2016 at 07:21 AM
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        非常感謝,好濃郁的洋蔥湯

        Reply
  • Monday March 16th, 2015 at 07:24 PM
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    不想開明火煮幾小時外,有其他煮法嗎? 例如用真空煱代替可以嗎?

    Reply
    • Monday March 16th, 2015 at 11:21 PM
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      我沒有真空鍋,用電陶爐煮的,其他爐具就要自己試試了

      Reply
  • Monday March 16th, 2015 at 01:14 PM
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    我记得以前看过说把洋葱切了之后泡泡水,就能减少辛辣味,只剩下甜味~

    Reply
    • Monday March 16th, 2015 at 03:36 PM
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      泡水只可減少刺激性的氣味,但始終要加熱加會釋出甜味

      Reply

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