French Onion Soup

Total Time 1

Servings: 4 4 servings

Course: Starter

Cuisine: French

Ingredients Method Notes

Ingredients

1 kg onions thinly sliced
60 g butter
2 tbsp olive oil
1 tsp sugar
2 cloves garlic minced
100 ml dry white wine
1 litre good beef stock
1 bouquet garni thyme, bay leaf
Salt and pepper

Croutons and Gratin

4 thick slices baguette toasted
150 g Gruyère cheese grated

Method

Melt the butter with the olive oil in a large heavy-bottomed pot over medium heat. Add all the sliced onions and the sugar. Cook, stirring occasionally, for 45–55 minutes until the onions are deeply golden brown and caramelised. This step cannot be rushed.
Add the garlic and cook for 2 minutes. Add the white wine and cook until evaporated.
Add the stock and bouquet garni. Simmer for 20 minutes. Season with salt and pepper.
Preheat the grill to high. Ladle the soup into oven-proof bowls. Float a slice of toasted baguette on top of each bowl.
Pile the grated Gruyère generously over the bread, allowing it to spill over the edges.
Grill for 3–5 minutes until the cheese is melted, bubbling and deeply golden. Serve immediately.

Notes

Source: Classic French recipe. Estimated values per serving. For general guidance only — actual values may vary with cooking style, ingredient brands, portion size and any additional ingredients or accompaniments.