French Onion Soup
Breville Test Kitchen

Breville Test Kitchen

French Onion Soup

A bowl of nostalgia with a comforting hug, this soup is all rich beefy broth and silky caramelized onions. The arduous task of slicing the onions is a speedy tear-free affair with 30 seconds in the Breville Food Processor. This touch of efficiency means that you get to recreate this delicious classic…fuss-free.
the Paradice™ 9
the Paradice™ 9 Product Details

the Paradice™ 9

+3 more appliances


1 hr 30 mins total time

30 mins active time


Serves 4



  • yellow onion icon
    2 lb yellow onions

    about 5 large, peeled and halved

  • unsalted butter icon
    1 oz unsalted butter
  • olive oil icon
    2 tbsp olive oil
  • kosher salt icon
    1 tsp kosher salt
  • bay leaf icon
    1 bay leaf
  • sprig thyme icon
    4 sprigs thyme
  • brandy icon
    ¼ cup (2 fl oz) brandy
  • rich beef stock icon
    8 cups rich beef stock
  • freshly ground black pepper icon
    Freshly ground black pepper

    to season

  • salt icon

    to season

For the croutons

  • slices baguette icon
    12 slices baguette
  • olive oil icon
    2 tbsp olive oil
  • gruyere cheese icon
    4 oz gruyere cheese
  • sliced chives icon
    1 tbsp sliced chives


  • 1Assemble the processor with the grey spindle and orange adjustable slicer set on 3 in the bowl and slice the onions. Remove and set aside.
  • 2Heat the butter and oil in a large saucepan over medium-high heat. Add the onions and cook, stirring occasionally, for 3 minutes. Add the salt, bay leaf and thyme and cook, stirring occasionally, scraping the base of the pan, for a further 10 minutes, or until the onions are soft and lightly colored. Reduce the heat to medium-low and continue cooking for 30 minutes, or until the onions are very soft and caramelized.
  • 3Deglaze the pan with brandy. Add the beef stock and bring to a boil. Reduce the heat and simmer for 30 minutes, or until reduced by half. Meanwhile, continue to the next step.
  • 4Assemble the processor with the grey spindle and yellow reversible shredder, with the fine side up in the bowl and shred the gruyere.
  • 5Just before serving, place the baguette slices in a single layer on a sheet pan. Brush both sides with oil. Insert the wire rack into position 2. Place the pan in the oven. Set the oven to Broil, High for 6 minutes, and press Start. Halfway, turn the slices to broil the other side. Divide the gruyere amongst the croutons and broil for a further 2 minutes, or until the cheese has melted.
  • 6Season the soup generously with pepper and a touch of salt to taste. Remove and discard the bay leaf and thyme.
  • 7Ladle into serving bowls, top with the croutons, sprinkle with chives and serve.