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Slow cooked onion soup with gruyere


  • Heat the oil and butter in a heavy-bottomed pot and gently cook the onions and garlic with the caster sugar until golden. 
  • Add the brandy, toss well and reduce a little. 
  • Then add the stock, thyme and seasonings. Stir and gently cook for about 15 mins until fragrant, stirring now and again. Taste for seasoning. 
  • When the soup is ready, toast or grill the sourdough. 
  • To serve, place a piece of bread in individual flat soup bowls, ladle the soup over the top and sprinkle with gruyere and parsley.


  • a good slurp of olive oil
  • a good knob of unsalted butter
  • 6 medium onions, finely sliced
  • 2 garlic cloves, crushed
  • 2 tspn caster sugar
  • 75 ml brandy
  • 1 litre chicken stock
  • 1 heaped tspn fresh thyme leaves
  • sea salt & freshly ground pepper
  • 4 slices sourdough bread
  • grated gruyere cheese
  • 2 tbsp chopped fresh parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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