French Onion Soup

  • Unsalted Butter, soften 40.0 g
  • Onion, Sliced 800.0 g
  • Dried Bay Leaves 0.4 g
  • Dried Thyme Leaves 0.6 g
  • Red Wine 100.0 g
  • Black Pepper 2.0 g
  • Water 2000.0 ml
  • Knorr Beef Stock Base 1.5kg 30.0 g

Cheese Puff

  • Puff Pastry, cut 5cm by 1cm 10.0 g
  • Egg, beaten for brushing 1.0 pc
  • Parmesan Cheese, grated 30.0 g

Before Serving

  • Parsley, chopped 5.0 g

Offer this pairing to your diners as a starter, or as a light snack between mealtimes. This combination works exceptionally well, as the beautifully caramelised taste of French onion soup complements the light, buttery texture of cheese puffs.



  1. French Onion Soup

    • In a pot of water, add in Knorr beef stock base and bring to boil.
    • Set aside for later use.
    • In a soup pot, melt butter and caramelize onion until sweet and soft.
    • Add in wine and reduce it to half.
    • Add in beef stock, herbs bring to boil and let it simmer for 20 minutes.
  2. Cheese Puff

    • Preheat oven to 200°C.
    • Lay the puff pastry in a baking tray. Bake for 6 minutes.
    • Apply egg wash and sprinkle parmesan cheese onto the puff.
    • Let it bake for another 2 minutes.
    • Set aside.
  3. Before Serving

    • Heat up the soup, transfer to a serving bowl.
    • Garnish with chopped parsley and cheese puff.
    • Ready to serve it.