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French onion soup with blue cheese croutes

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Topped with mini blue cheese toasts, this French onion soup is a tasty step up from the classic recipe.

  • Serves4
  • Cook time25 minutes
  • Prep time10 minutes


  • 1 tbs olive oil
  • 20g butter
  • 4 large (about 200g each) brown onions, halved, thinly sliced
  • 5 thyme sprigs
  • 2 tbs plain flour
  • 1/3 cup (80ml) dry white wine (optional)
  • 4 cups (1L) salt-reduced beef stock
  • 1 tsp Coles Dijon Mustard
  • 150g soft blue cheese
  • 8 slices Coles Bakery Stone Baked Light Rye Sourdough Vienna*, toasted

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Heat the oil and butter in a large saucepan over medium heat. Add the onion and thyme and cook, stirring occasionally, for 3 mins or until the onion softens slightly. Cover and cook, stirring occasionally, for 10 mins or until the onion is soft and light golden.
  2. Step 2

    Add the flour and cook, stirring, for 1 min or until the mixture is grainy. Add wine, if using, and cook, stirring, for 1 min or until well combined. Add the stock, mustard and 1 cup (250ml) water. Bring to a simmer and cook for 10 mins or until onion is very soft and the soup thickens slightly. Remove and discard the thyme. Season.
  3. Step 3

    Spread blue cheese over the toasts. Ladle soup among serving bowls and top with toasts. Season to serve.

    Serve with chopped chives and thyme sprigs

    *Selected stores only.