French onion soup
Directions
- 1Peel the onions and slice them very thinly into half-moons.
- 2Melt the butter in a large heavy-bottomed pot over medium-low heat. Add the onions and a pinch of salt. Cook slowly, stirring regularly, until very soft and deeply golden brown.
- 3Sprinkle the flour over the onions, stir well and cook for 1–2 minutes.
- 4Pour in the white wine, scraping up all the caramelized bits from the bottom of the pot. Let it simmer for 2–3 minutes.
- 5Gradually add the beef stock, thyme and bay leaves. Bring to a gentle simmer and cook uncovered for 25 minutes. Season with salt and freshly ground black pepper. Remove the thyme stems and bay leaves.
- 6Slice the baguette and toast at 180°C / 350°F until golden and crisp.
- 7Ladle the soup into oven-safe bowls. Sprinkle a little grated cheese over the soup, place one toasted baguette slice on top, then generously cover with grated Gruyère cheese.
- 8Place the bowls under the grill at 220–250°C / 425–480°F, until the cheese is melted, bubbling and golden.
- 9Finish with a little fresh parsley. Let the soup cool slightly before serving.
Ingredients
- 750 g yellow onion
- 2 tbsp unsalted butter
- 1.5 tbsp all-purpose flour
- 150 ml dry white wine
- 1 l beef stock
- 2 sprigs fresh thyme
- 2 piece bay leaf
- salt (optional)
- freshly ground black pepper (optional)
- 1 piece baguette
- 150-200 g gruyère cheese
- fresh parsley (optional)
Equipment
large heavy-bottomed potknifecutting boardspatulaovengrateroven-safe bowls
Tips
- Take your time with caramelizing the onions, as it's the key to the soup's deep flavour.
- The soup will be very hot straight out of the oven, so let it cool slightly before serving.
