French onion soup
Onions cooked slowly until deep brown, a rich beef broth and a lid of bubbling gruyère toast.
- 90 min15 prep · 75 cook
- MediumDifficulty
- 460 kcalper serving
Ingredients
- Onions5
- Butter40 g
- Olive oil1 tbsp
- Sugar1 tsp
- Plain flour1 tbsp
- Dry white wine150 ml
- Beef stock1.2 l
- thyme2 sprigs
- baguette4 slices
- Gruyère, grated150 g
- Saltto taste
- Black pepperto taste
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Steps
- 1
Slice the onions thinly.
- 2
Melt the butter with the oil in a heavy pot, add the onions and a pinch of salt and cook over low heat, stirring now and then, until soft.
- 3
Add the sugar and keep cooking until the onions are a deep golden brown.
- 4
Stir in the flour for a minute, then pour in the wine and let it bubble away.
- 5
Add the stock and thyme, season and simmer gently.
- 6
Toast the bread. Ladle the soup into ovenproof bowls, top with the toast and cover with gruyère.
- 7
Grill until the cheese is melted and bubbling, and serve very hot.
Tips and questions
- Why do the onions take so long?
- Deep, slow caramelisation is where all the flavour comes from. Rushing them on high heat burns them and makes the soup bitter.
- Can I make it ahead?
- Yes, the soup keeps 3 days in the fridge or 3 months frozen and tastes even better the next day. Add the bread and cheese just before grilling.
- Can I make it vegetarian?
- Use a rich mushroom or vegetable stock with a splash of soy sauce for depth. Check the cheese is made without animal rennet.
Enjoy your meal!
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