Recipe: French Onion Soup with Blue Brie Croutons @Not Quite Nigella

French Onion Soup with Blue Brie croutons

January 31, 2009 by Not Quite Nigella

Don’t groan, please. I know French Onion Soup enjoys the same reputation as Spaghetti Bolognese, Sweet and Sour Pork and Lemon Chicken in that they were the first dishes that we were probably introduced to of the cuisine in question. And because of that, and because it seems so passe, people groan and say “Oh no, not that again”. I know I did when I, in an admittedly brattish moment, groaned when I was served French Onion Soup at Iron Chef Sakai’s La Rochelle restaurant.

Herbs de Provence: a mixture of crushed bay leaves, basil, nutmeg, rosemary, thyme, cloves, white pepper, coriander and lavender

But the culinary albatross that it bears does not pay heed to how delicious, in a non revelatory way, French Onion Soup really is. It’s comforting and thick but not too-heavy and it’s flavoured with sweet delicious brown onions. The piece de resistance of course is the Blue Brie croutons. Never has a French Onion Soup had it so good. And if you can’t find Blue Brie, feel free to use another Blue cheese that you like or the more traditional offering of Gruyere cheese.

I know that fine bone china isn’t the usual setting to have French Onion Soup but I was serving it as a light meal to an elegant friend of mine who wholly appreciated being served soup from my best Jasper Conran. And to her credit, there wasn’t even a flicker of a groan when I told her what it was.

French Onion Soup with Blue Brie croutons

An original recipe by Not Quite Nigella

2 tablespoons butter
2 tablespoons oil
5 large brown onions sliced into rings
2 garlic cloves,finely chopped
2 tablespoons plain flour
6 cups beef stock(I use OXO stock cubes)
1/2 cup red wine
1/2 teaspoon Herbs de Provence or a Bouquet Garni
2 teaspoons brown sugar (optional)
1 teaspoon Vegemite or Promite (optional)
30cm baguette (French stick), cut crossways into 10 slices
60g Blue Brie (I used King Island)
butter

Method

1. Heat the butter and oil in a large saucepan over medium heat. Add the onions and garlic, and cook, stirring, for 10 minutes or until the onions are soft and translicent and started to turn gold. Add the flour and cook, stirring, for 1 minute -be careful as it can burn. Add the stock, wine and herbs de provence or Bouquet Garni. Bring to the boil over medium-high heat. Reduce heat to low and simmer, uncovered, stirring occasionally, for 30 minutes or until soup thickens slightly. Remove bouquet garni if using. Season with salt and pepper and taste, if it lacks balance and flavour add the brown sugar and Vegemite. I find it depends on the quality of the stock or stock powder.

2. Grill baguette slices until golden and turn over and grill other side. Butter on one side and add thinly sliced blue brie until it starts to melt. Place 1 or 2 pieces on top of soup and serve immediately.

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35 Comments | Add your own

1. Sandie | January 31, 2009 at 7:18 am | #

French Onion Soup is my all-time favorite. The addition of Blue Brie croutons makes it rather interesting. I’m due to make a batch soon, and will try this version when I do.
2. Christie @ fig&cherry | January 31, 2009 at 7:43 am | #

King Island Dairy products are so yummy! Gorgeous tea set… I’m obsessed with collecting them!
3. Sara | January 31, 2009 at 7:55 am | #

I could never get tired of french onion soup! Those croutons look delicious.
4. snooky doodle | January 31, 2009 at 8:45 am | #

i know you won’t beleive this but I ve never ate french onion soup. this looks interesting especially with the brie
5. Esz | January 31, 2009 at 9:06 am | #

I’ve never had proper French onion soup either. My only experience with it is my Mum occasionally using the packet mix stuff for flavouring potato bake.
6. Helen | January 31, 2009 at 9:23 am | #

Wow, the soup looks so dark and rich. And Jasper Conran tea cups? Elegant indeed!
7. Johanna B | January 31, 2009 at 10:25 am | #

I love French Onion soup. It’s a comfort food for me. Can’t wait to try the croutons in your recipe.
8. holler | January 31, 2009 at 10:34 am | #

That is a really rich looking soup! I bet it was truly tasty. I am in love with your cup and saucer. China love!
9. pigpigscorner | January 31, 2009 at 11:00 am | #

Looks really delicious! Is it me or is the soup really thick?
10. Karen | January 31, 2009 at 12:05 pm | #

Wow that onion soup looks so rich and decadent! Love the tea set too
11. Arwen from Hoglet K | January 31, 2009 at 1:09 pm | #

I’m moving house today. I wish there was a huge pot of comforting soup at the other end. I guess it’s hardly the weather for that though.
12. Kathy | January 31, 2009 at 1:28 pm | #

I love your china! And the soup doesn’t look too bad either
13. Kevin | January 31, 2009 at 2:13 pm | #

Nice looking soup! It is one of my favorites. I really like both the blue brie and the blue brie croutons!
14. Jules | January 31, 2009 at 2:50 pm | #

I agree snooky doodle, I’ve never had this soup neither! I myself don’t make alot of soups, so I don’t know if I would make it just yet…but would like to try if someone was to make it! Maybe in wintertime too…just a tad too hot at the mo!
15. Jobe | January 31, 2009 at 2:51 pm | #

I think French onion soup is actually enjoying a renaissance. A lot of us grew up with extremely poor variations of it (I still feel a bit sick thinking of the French onion soup dip my mother used to make when I was young) and are really relishing it when it is done properly. When it’s kept simple and uses good ingredients it really is a delicious, hearty and easy to make soup. Especially great with a slice of baguette and gruyere placed on top and grilled.

Also, those herbs de provence look interesting. I love a good spice/herb mix. Where can one obtain them from?
16. arista | January 31, 2009 at 3:26 pm | #

I’ve only had French Onion soup once, so I definitely wouldn’t groan if someone served some to me! It looks so substantial and tasty, and the crockery is very pretty.
17. Johanna | January 31, 2009 at 5:02 pm | #

your soup looks thicker and darker than I associate with french onion soup – maybe because I only have veg versions – but I like the addition of some vegemite. And it does look gorgeous in those cups and saucers
18. belle | January 31, 2009 at 5:08 pm | #

I just adore french onion soup but haven’t really had good ones in restaurants so far. Yours is wonderfully dark – is it very rich? Looks fab in the emerald cups.
19. Sophie | January 31, 2009 at 6:58 pm | #

Oh Lorraine, thi souo looks absolutely divine!
20. reddoorread | January 31, 2009 at 7:37 pm | #

i love it when you do classic old school dishes!

when the weather gets below a squillion degrees i’ll give this one a go.

cheers
21. Anamika Singh | January 31, 2009 at 10:18 pm | #

Hi Lorraine
Come what may, i loved this french onion soup and the way you served it.Well done.
22. Su-yin | February 1, 2009 at 12:19 am | #

I’ve never heard of blue brie! I have to look out for it now. Is it as strong as gorgonzola? I remember the first time I went to Italy, I excitedly bought it coz it was recommended to me, and then found it a bit too strong… haha.

I’ve never made french onion soup, but I’ve got no excuse now! x
23. grace | February 1, 2009 at 5:43 am | #

that’s one heck of a soup–a real stick-to-your-ribs kind of creation. in other words, it’s my kind of soup.
24. Not Quite Nigella | February 1, 2009 at 3:18 pm | #

Hi Sandie-Wonderful! Please let me know what you think of it. I had my husband requesting this a few times since

Hi Christie-They are indeed! Oh yes me too, much to the detriment of the space around me

Hi Sara-I know, you’re right, why did I think it was passe?

Hi snooky doodle-Oh really? It’s absolutely delicious. If you have the urge to make it this recipe producing a rich, deep one

Hi Esz-Ahh yes the packets. I think they don’t really do justice to a home made one. The real one is so rich and deep and delicious whereas I seem to recall the packet one is really thin?

Hi Helen-Yep, it’s a meal in itself, really! Yes I have a fondness for Jasper Conran items I have to admit

Hi Johanna-It is so comforting isn’t it! I loved the croutons too.

Hi holler-Thanks! I would have loved to have entered it in the No Croutons Required but it has been stock in it Thanks, it was love at first sight for me too

Hi pigpigscorner-It is quite thick, mainly because it thickens on cooling too. You can also layer a lot of bread inside the soup which gives it more body.

Hi karen-Thanks! I know it’s not a traditional thing to serve it in but they’re quite large cups

Hi Arwen-best of luck moving! This would definitely be a sustaining soup to help you through it

Hi Kathy-Haha thanks!

Hi Kevin-It’s an oldie but a goodie Any excuse to use blue brie for me

Hi Jules-Yes it’s not really soup weather for us in Australia right now. But in the depths of Winter, I urge you to make a pot of this. It’s so good when it’s cold outside!

Hi Jobe-I hope so, especially this Winter. I know I’ll be making lots of batches of this! I got the herbs for Christmas a few years ago and to be honest I’ve never seen them since then. But I think that Herbes de Provence should be available at all herb stockists. I think it’s a fairly common blend.

Hi arista-hehe cool! Then you’d be most welcome here then. Thanks so much

Hi Johanna-It’s definitely due to the beef stock versus veg stock which is quite a bit more clear and green than beef stock. The Vegemite gives it such a depth of flavour-sure it’s not French but it definitely enhances it!

Hi belle-Thankyou! It is very rich indeed, deceptively so. In fact I just have a bowl of that for dinner and I’m done

Hi Sophie-Thanks so much!

Hi reddoorred-Cool, thanks for the feedback! I always like to know what people like to read about. Haha yes definitely a goodie to keep up the sleeve for Winter

Hi Anamika-Thankyou very much. That’s very nice of you to say

Hi Su-yin-I wonder if you have something similar in the UK as this is an Australian brand. Ahh who am I kidding, you’ve got a tonne of fabulous cheeses there! Hmmm if you don’t like strong blues, I’d suggest a Danish blue cheese. They’re really mild and creamy and lovely

Hi grace-You guys are having cold weather aren’t you? It’s definitely the soup for you now!
25. Lilia | February 1, 2009 at 5:20 pm | #

I ate French Onion Soup in France for lunch, but the soup was brown, not red and it got pastry on top. I was looking for french onion soup and found this recipe, but haven’t try it yet:
http://kathryn-thispilgrimsprogress.blogspot.com/2008/05/best-tomato-soup-recipe.html
26. Lilia | February 1, 2009 at 5:25 pm | #

It’s tomato soup recipe actually and what intriguing me is I never eat a tomato soup!
27. FFichiban | February 1, 2009 at 6:29 pm | #

Blue chheeesee ^^! No way would anyone dare groan if that got this! It look just too good and I bet smells and tastes just as good as it looks mmmmmmm
28. Not Quite Nigella | February 1, 2009 at 7:14 pm | #

Hi Lilia-hehe yes that’s a tomato soup recipe. And yes mine is brown as a french onion soup should be

Hi Ffichiban-Hehe ok well then you’re allowed to come over as a guest then! Thanks!
29. Cakelaw | February 1, 2009 at 8:05 pm | #

ooooohhh, this is not just any old French onion soup, especially with the blue cheese added. It looks devine, and the cup and saucer in which it is presenrted are exquisite.
30. Not Quite Nigella | February 2, 2009 at 9:38 pm | #

Hi Cakelaw-Thankyou so much! That’s so kind of you to say
31. Y | February 4, 2009 at 9:54 am | #

Your soup looks so rich, dark and decadent!
32. Not Quite Nigella | February 4, 2009 at 9:15 pm | #

Hi Y-Thanks! I like my soup to be thick and rich if it’s going to be a main meal, otherwise I just don’t feel full
33. Helen | June 19, 2009 at 12:40 am | #

I just made this with blue cheese and it is glorious. Veggie stock too as I like my mammals alive. Many thanks, Helen B
34. Not Quite Nigella | June 20, 2009 at 10:16 am | #

Hi Helen-That’s fantastic and so glad that you liked it!
35. Beau | October 23, 2009 at 12:02 pm | #

Wauw,,,this looks like the onion soup I ate in Paris. The color is great. Merci Beaucoup.