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    French Onion Soup with Epoisses Toast

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    French Onion Soup with Epoisses Toast

    This classic soup is usually topped with Gruyère toasts but here French Epoisses is used – famed for its pungent aroma and its fabulous taste!

    • Preparation time: 10 minutes plus cooling
    • Cooking time: 1 hour 55 minutes

    Serves: 4


    • ½ x Waitrose White Baguette
    • 2 tbsp olive oil
    • 25 g butter
    • 500g essential Waitrose Onions, finely sliced
    • 1 clove garlic, crushed
    • ½ tsp caster sugar
    • 1 litre Cooks' Ingredients Beef Stock
    • 100ml dry white wine
    • 2 tbsp cognac or brandy
    • 125g Epoisses cheese, rind removed


    1. Preheat the oven to 200°C, gas mark 6. Cut the baguette into 12 diagonal slices and place onto a baking sheet. Drizzle with half the olive oil and toss until evenly coated. Bake in the oven for 10-15 minutes, turning halfway through cooking, until golden. Remove from the oven and leave to cool on a wire rack.
    2. Warm the remaining oil and butter in a heavy-based saucepan over a high heat. Add the onions, garlic and sugar. Stir constantly for about 5 minutes or until starting to colour.
    3. Reduce the temperature and leave to cook, uncovered and without stirring, for 30 minutes or until golden and very soft. Add the stock, wine, and half of the cognac or brandy. Stir well, scraping the base at the same time. Bring the soup up to a simmer and then cook without allowing it to boil, uncovered, for an hour or until rich and dark. Season to taste.
    4. Preheat the grill to high. Place the Epoisses in a bowl with the remaining cognac or brandy and mash together with a fork to make a smooth paste. Spread onto the cooled toasts. Ladle the hot soup into 4 warmed, flameproof bowls. Float the toasts on top and place under the grill for 3 minutes or until the cheese is golden and bubbling. Scatter with chopped parsley and serve immediately.

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