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raymond blanc’s french onion soup


Sharing Chef Raymond Blanc’s French onion soup recipe.
A deep savory French classic that began in 18th-century Paris as a beef broth with caramelized onions on top.

Raymond Blanc is acknowledged as one of the finest chefs in the world. completely self-taught, his influence on gastronomy has been so great that he is the only chef to have been honored with both an OBE from Britain and the equivalent of knighthood from France.

What type of onions to use:
Optimal onions, such as the Rose de Roscoff variety, boast both high acidity and sugar content, essential for a robust flavor profile. Alternatively, Spanish onions, despite their lower acidity, can also suffice. Achieving a deep, caramelized hue in the onions is crucial for unlocking a rich taste experience.

Serves 4

For the soup

  • 2 tbsp flour
  • 60 g unsalted butter
  • 1 kg Rose de Roscoff onions, or white onions, cut into 3mm slices
  • 2 tsp sea salt
  • 2 pinches freshly ground black pepper
  • 200 ml dry white wine, boiled for 30 seconds
  • 1.5 liters cold water
  • 1 tsp caster sugar (optional)

For the croutons

  • 12 x 1 cm slices baguette
  • 150 g Comté cheese (ideally two-year-old), grated


  1. Preheat the oven to 170°C/340°F
  2. For the soup, put the flour into a small baking tin and toast in the oven for 30 minutes. Toasting the flour cooks the starch and develops a nutty flavor, which will add another layer of flavor to your soup.
  3. On high heat, in a large, non-stick saucepan, melt the butter without letting it brown.
  4. Add the onions and soften for 5 minutes, stirring frequently. Season with salt and pepper
  5. Stir every 2-3 minutes, and make sure you scrape any caramelized bits of onion from the base of the pan to prevent burning and achieve an even color.
  6. Once the onions are the desired color, stir in the toasted flour and mix thoroughly to absorb all the juices.
  7. Gradually stir in the white wine and one-third of the cold water and whisk to prevent lumps from forming.
  8. Bring to a boil, add the remaining water and simmer for 5 minutes
  9. Taste and correct seasoning, adding the sugar if required.
  1. To make the croutons, heat your grill on a high setting
  2. Arrange the baguette slices on a baking tray and toast on one side for 3-4 minutes until lightly golden.

To serve, divide the soup between serving bowls, top with croutons, toasted side up, and sprinkle over the grated Comté and enjoy!

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