French Onion Soup

There’s something undeniably comforting about a bowl of French Onion Soup—rich, savoury, and steeped in tradition. Slowly caramelised onions bring out natural sweetness, perfectly balanced with a splash of white wine and a hearty beef stock. Topped with golden, cheesy sourdough and finished with a sprinkle of Avohaven’s Salt’n’Peppa flake salt, this classic gets a gourmet twist that elevates every spoonful. Whether you’re serving it as a cosy midweek dinner or an impressive starter for guests, this French Onion Soup is pure, soul-warming magic.

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Ingredients:

4 large brown onions, thinly sliced

2 cloves garlic, crushed

2 Tbsp unsalted butter

1 Tbsp olive oil (or Avohaven 100% Pure Avocado Oil, if available)

1 tsp sugar

1 tsp balsamic vinegar

1 tsp fresh thyme leaves (or ½ tsp dried thyme)

1 bay leaf

1 Tbsp plain flour

1 litre beef stock (or use a good quality vegetable stock for vegetarian option)

250 ml dry white wine (optional – can replace with extra stock)

Salt to taste

Freshly cracked black pepper (or Avohaven Salt'n'Peppa)

For the topping:

4 slices crusty sourdough or baguette

1 cup grated Gruyère cheese (or tasty cheese)

Avohaven Salt’n’Peppa flake salt – for finishing

Instructions:

In a large heavy-bottomed pot or Dutch oven, melt butter with olive oil over medium-low heat. Add sliced onions and cook, stirring occasionally, for about 30–40 minutes until deep golden and caramelised. Be patient—this step is key to flavour!

Stir in the crushed garlic, sugar, and balsamic vinegar. Cook for another 2–3 minutes until fragrant.

Sprinkle flour over the onions and stir well to coat. Cook for another minute to remove the raw flour taste.

Slowly pour in the wine (if using), scraping the bottom of the pot. Add the stock, thyme, and bay leaf. Season with salt and pepper. Bring to a boil, then reduce to low and simmer uncovered for 20–25 minutes.

Preheat the oven to 200°C. Toast the bread slices until just crisp, then top with grated cheese and return to the oven or place under a grill until bubbly and golden.

Remove the bay leaf from the soup. Ladle into bowls, place the cheesy toast on top, and finish with a generous sprinkle of Avohaven Salt’n’Peppa flake salt for an added gourmet crunch and punch of flavour.

Serve with a side salad or roasted veggies and a glass of NZ Pinot Noir for a comforting winter meal.