French onion soup by Ron Blaauw

It's always time for a delicious French onion soup by Ron Blaauw.



  •   5 white onions
  •   2 cloves of garlic
  •   40 gr butter
  •   1 tbsp flour
  •   1 bay leaf
  •   2 thyme sprigs
  •   1 tsp tomato purée
  •   2 dl dry white wine
  •   1.5 l beef or vegetable broth
  •   1 dl Madeira wine
  •   4 slices of farmhouse-style brown bread
  •   100 gr grated Gruyère cheese


  •   Mixing bowls
  •   WWOO Cutting board
  •   Knifes
  •   Cookware
  •   Microplane grater
  •   Spoons

How to prepare

  •   Preheat the WWOO Braaimaster, indirectly, to 160 °C.
  •   Roast the onions and garlic “caveman style”, placing them directly on the hot and glowing coals until they are almost done.
  •   Let the onions cool off, peel them, and cut them in half and into rings.
  •   Clean and crush the garlic.
  •   Melt the butter on the Braaimaster in an old pan.
  •   Add the onions, garlic, herbs, and tomato purée.
  •   Add the flour and fry it gently.
  •   Deglaze using the broth and white wine.
  •   Gently cook it all to preserve the taste.
  •   Add salt, pepper, and the Madeira wine.


  •   Cut the bread in the desired shape.
  •   Toast it on one side on the WWOO Braaimaster.
  •   Sprinkle plenty of cheese on the toasted side of the bread.
  •   Now toast the bread again to melt the cheese, place the bread in the soup before serving.
  •   Sprinkle some extra cheese on the toast.
  •   Place the ovenproof soup bowls on the Braaimaster again to melt the cheese some more!

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Serves 4 persons

Preparation: 15 minutes

Cooking: 30 minutes

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