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“Mum says this is the best onion soup she has ever had, from Australian Woman's Weekly.”
1hr 5mins

Ingredients Nutrition


  1. Heat butter in a large pan, add peeled and thinly sliced onions and crushed garlic.
  2. Sauté gently until onions are golden brown.
  3. Add flour, stir until combined.
  4. Add sugar, undiluted soup, water, salt, pepper and red wine. stir until combined.
  5. Bring to boil, reduce heat, simmer covered for 45 minutes, stirring occasionally.
  6. Add sherry, simmer for a further 5 minutes.
  7. Cut bread into 1 cm slices, you need 12 slices.
  8. Melt extra butter in a pan, add crushed garlic, stir until combined.
  9. Brush bread slices on both sides with butter mixture.
  10. Place under hot grill until golden brown on one side. do not brown other side.
  11. Pour soup into large ovenprrof bowl, place bread slices, toasted side down.
  12. Sprinkle combined grated cheeses over bread.
  13. Place soup bowl under hot grill until cheese is melted and golden brown (if you don't have a grill big enough to hold your soup bowl, sprinkle grated cheese on untoasted side of the bread, pressing cheese down firmly onto bread slices, place under a hot grill until melted and golden brown).
  14. Place bread in soup bowls, pour soup over.

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