French Onion soup

This hearty spring soup is sure to warm you up on those still chilly Spring evenings. Serve with our Caramelised Onion with Black Garlic Relish, the soft rich flavour of caramelised onions and deep earthy sweet taste of Irish fermented black garlic add depth of flavour and a little sweetness. ⁠

Prep time: 10 minutes
Cooking time: 50 mins
Serves: 4

Recipe is great with...

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Caramelised Onion with Black Garlic Relish

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  • 50g Butter
  • 1 tbsp Olive oil
  • 1kg onions, halved and thinly sliced (use a mandolin if available)
  • 1 tbsp Folláin Caramelised onion relish
  • 4 garlic cloves, thinly sliced
  • 2 tbsp plain flour
  • 250ml dry white wine or 100ml Vermouth
  • 1.3l beef stock or Chicken Stock
  • A few sprigs of thyme (optional)
  • Bay leaf (optional)
  • Croutons and relish to serve -
  • 4-8 slices Sourdough bread
  • 150g gruyère, finely grated - 1 tsp for each bowl.


  1. Melt the butter with the olive oil in a cast iron pot or other large heavy-based pan. Add the onions and fry with the lid on for 10 mins on medium heat until soft
  2. Remove lid and cook for 20 mins more, stirring frequently, until caramelised. The onions should be reduced by 2/3 and have a golden brownish colour.
  3. Stir in 1 tbsp of Folláin Caramelised onion relish
  4. Add the garlic cloves for the final few minutes of the onions’ cooking time, then sprinkle in the plain flour and stir well.
  5. Increase the heat and keep stirring as you gradually add the wine, followed by the beef stock. Cover and simmer for 15-20 mins.
  6. To serve: turn on the grill, and toast the bread. Ladle the soup into heatproof bowls.
  7. Put a slice or two of toast on top of the bowls of soup, and pile on the gruyère. Grill until melted.
  8. Alternatively, you can cook the toasts under the grill, then add them to the soup to serve. Add a spoon of Folláin caramelised onion relish and serve.