French Onion Soup
Slow-caramelized onions in a rich broth, topped with toasted bread and melted cheese. A warm, comforting bowl made from humble ingredients.
Prep time15 min
Cook time45 min
Total time60 min
Servings4 servings
DifficultyMedium
Ingredients
- 5 large onions, thinly sliced
- 3 tbsp butter
- 1 tbsp olive oil
- 1 tsp sugar
- 3 tbsp flour
- 6 cups beef stock
- 1/2 cup white wine (optional)
- 2 bay leaves
- Salt and black pepper
- 4 thick slices of baguette
- 150g gruyère or mozzarella, grated
Instructions
- 1Melt the butter and oil in a large pot, add the onions and sugar, and cook gently for 25-30 minutes until deeply golden, stirring often.
- 2Stir in the flour and cook for a minute, then add the wine (if using) and scrape the bottom.
- 3Pour in the stock, add the bay leaves and season. Simmer for 15 minutes.
- 4Meanwhile, toast the bread slices until crisp.
- 5Ladle the soup into ovenproof bowls, top with the toast, then cover with grated cheese.
- 6Grill or bake until the cheese is bubbling and golden. Serve hot.
Tips
- Don't rush the onions — the deep golden colour is where all the flavour is.
- A splash of wine or a spoon of Worcestershire sauce adds depth.
- Use ovenproof bowls so the cheese topping can melt under the grill.
