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French Onion Soup With Oatbran Loaf Cheesy Croutons

French Onion Soup With Oatbran Loaf Cheesy Croutons

Indulge your taste buds in a symphony of flavours with our delectable French Onion Soup featuring a unique twist—Oatbran Loaf Cheesy Croutons! At Mornflake, we believe in transforming ordinary dishes into extraordinary culinary experiences, and this recipe is no exception.

Cooking Time 45 minutes
Skill Level Medium
Serves 1-2



1kg white onions, chopped into 2-3mm slices

30g butter

1 tbsp plain white flour

2 splashes of brandy

1 litre water + beef/ veg stock


Black pepper

White pepper

THE TOAST (per person)

1 slice of Mornflake Wholemeal Oatbran Bread 

1 tbsp grated gruyere


  • Make your Wholemeal Mornflake Oatbran loaf – do this the day before, or in the morning.
  • Melt your butter in a pan.
  • Peel and finely slice your onions, leaving on medium-low heat, covered, allowing them to caramelise.
  • Stir every couple of minutes to make sure they aren’t sticking to the pan. If they start to stick, add a bit more butter, or a splash of water. They should take around 30 minutes to caramelise on low heat.
  • Once your onions have nicely caramelised, deglaze with a splash of brandy, stirring well, then add 1 tbsp plain flour.
  • Stir well, then add another splash of brandy and continue to allow the onions to brown.
  • Once you have nicely caramelised onions, add your water and stock and allow the onions to come to a boil on medium heat.
  • Cover with a lid, allowing to simmer on medium-low heat until the stock has reduced down, and you have a thicker soup. This should take 20-30 minutes. Season with salt & pepper and add any herbs you’d like.
  • Once you’re happy with the consistency and ready to serve, preheat your oven to 200°C, and slice a couple of slices off your crusty loaf.
  • Drizzle them with olive oil and bake for 5 minutes on each side.