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Traditional French Onion Soup with Gruyere Croutons by Guillaume Brahimi

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I'm stoked to have helped cook this dish under the watchful eye of Guillaume Brahimi at the Tefal Masterclass...

Traditional French onion soup with gruyère croutons

Serves 4


100g butter

1.6kg onions, sliced

2 small cloves garlic, sliced

2 sprigs thyme

1 large bay leaf

2 egg yolks

75ml crème fraîche

½ baguette

80g gruyère, grated

80ml port

80ml dry white wine

1 x litre veal stock

Salt and pepper

½ bunch chives, chopped


Melt butter in the Tefal Heritage Pot Roast over medium heat. Add onion, garlic, thyme and bay leaf and cook for 40 minutes, stirring occasionally, until the onions are caramel in colour. Discard the herbs.

Whisk the egg yolks into the crème fraîche and whisk until well combined. Place in the fridge until ready to serve.

To make the croutons, slice the baguette on an angle into twelve pieces and place on a baking tray. Cook under a medium grill for one minute or until lightly toasted. Sprinkle about a spoonful of gruyère over each slice and return to the grill to melt the cheese.

Add the port and white wine to the onions to deglaze in the Pot Roast (this will ensure all of the flavours are released into the soup). Cook the soup for two minutes or until slightly reduced, then stir in the veal stock and bring to the boil. Season with salt and pepper to taste, remove the pan from the heat.

To serve, pour the egg yolk and crème fraîche into four bowls and ladle over the onion soup. Place three gruyère croutons on top of each soup and garnish with chives. Serve with extra baguette if required.

Check out The World Loves Melbourne article on the Tefal Masterclass.

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