French Onion Soup Crepes

Delicate crepes filled with sweet caramelized onions and nutty Gruyere cheese, served with a rich and savory beef broth reduction. A sophisticated take on classic French Onion Soup.

Prep Time

20 minutes

Total Time

60 minutes

Calories

575 kcal

Difficulty

Medium

Equipment

4 items

Cost

£1.77/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Mood:

Ingredients

Servings

1cupAll-Purpose Flour

£0.20

2Large Eggs

£0.60

1.3cupsMilk

£0.40

2tablespoonsMelted Butter

£0.25

0.3teaspoonSalt

3Large Yellow Onions(thinly sliced)

£1.20

4tablespoonsButter(for caramelizing onions)

£0.25

1tablespoonBrown Sugar

£0.05

2tablespoonsDry Sherry (or White Wine)(optional, for caramelizing onions)

£0.20

4ouncesGruyere Cheese(shredded)

£2.50

4cupsBeef Broth(low sodium)

£1.00

2Fresh Thyme Sprigs(optional, for beef broth reduction)

£0.30

1Bay Leaf(optional, for beef broth reduction)

£0.10

1teaspoonOlive Oil(For cooking the crepes)

£0.05

Total Cost

£7.10

£1.77 per serving

Instructions

1.
**Prepare the Crepe Batter:** In a blender or bowl, whisk together flour, eggs, milk, melted butter, and salt until smooth. Let the batter rest for at least 30 minutes at room temperature.
2.
**Caramelize the Onions:** In a large skillet, melt butter over medium-low heat. Add sliced onions and cook, stirring occasionally, until softened and deeply caramelized, about 30-40 minutes. Stir in brown sugar and sherry (if using) during the last 5 minutes of cooking. Season with salt and pepper to taste. Remove from heat and set aside.
3.
**Make the Beef Broth Reduction:** In a saucepan, combine beef broth, thyme sprigs (if using), and bay leaf (if using). Bring to a simmer over medium heat. Reduce the broth until it has thickened slightly and has about 1 cup of liquid remaining, about 20-25 minutes. Strain the broth through a fine-mesh sieve to remove thyme and bay leaf. Keep warm.
4.
**Cook the Crepes:** Heat a lightly oiled crepe pan or non-stick skillet over medium heat. Pour about 1/4 cup of crepe batter onto the hot pan, swirling to coat the bottom evenly. Cook for 1-2 minutes per side, or until lightly golden. Repeat with remaining batter.
5.
**Assemble the Crepes:** Lay a crepe flat on a plate. Spread a generous amount of caramelized onions in the center, then sprinkle with shredded Gruyere cheese. Fold the crepe in half, then in half again to form a triangle. Repeat with remaining crepes.
6.
**Bake the Crepes (optional):** For a more melted cheese, place the filled crepes on a baking sheet and bake in a preheated oven at 350°F (175°C) for 5-7 minutes, or until the cheese is melted and bubbly.
7.
**Serve:** Drizzle each crepe with the beef broth reduction and serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (400g)

575 kcal / 2406 kJ

Carbs

39g

15% of RDA

Fat

34g

49% of RDA

Protein

25g

50% of RDA

Detailed Breakdown

Fibre

3 g

10% of RDA

Sugar

14 g

16% of RDA

Sodium

1050 mg

46% of RDA

Saturated Fat

20 g

100% of RDA

Chef's Tips

Resting the crepe batter allows the gluten to relax, resulting in more tender crepes.

Caramelizing the onions takes time, but it's essential for the rich flavor. Don't rush the process.

If you don't have Gruyere cheese, you can substitute with Swiss or Emmental cheese.

For a vegetarian version, use vegetable broth instead of beef broth.

Crepes can be made ahead of time and stored in the refrigerator for up to 2 days. Reheat gently before filling.

Cooking Equipment

Oven

Stove

Crepe pan or non-stick skillet

Saucepan

Wine Pairings

No wine pairing suggestions available for this recipe.

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