Prep
15 min
15 min
Cook
1 hr 15 min
1 hr 15 min
Total
1 hr 30 min
1 hr 30 min
Yield
4 servings
4 servings
Category
Lunch
Lunch
Cuisine
French
French
The key to French onion soup is giving the onions enough time to soften and caramelise slowly. They should become deep golden brown without burning, which gives the finished soup its characteristic sweetness and savoury depth.
A dry white wine adds extra flavour, but it can be replaced with the same amount of stock. Gruyère is traditional for the topping, although another good melting cheese can be used if needed.
The soup can be made a day ahead and reheated gently. Add the bread and cheese only when serving, then grill until the cheese is melted, bubbling and golden.
Ingredients
- 1kg Onions, thinly sliced
- 40g butter
- 1 tbsp olive oil
- 2 garlic cloves, crushed
- 1 tbsp plain flour
- 150ml dry white wine
- 1.2 litres beef stock
- 2 sprigs thyme
- 1 bay leaf
- 1 tsp Worcestershire sauce
- 8 slices baguette
- 160g Gruyère, grated
- salt, to taste
- black pepper, to taste
Method
- Melt the butter with the olive oil in a large heavy-based saucepan or casserole over a low-medium heat. Add the onions and a small pinch of salt, then cook for 35 to 45 minutes, stirring regularly, until very soft and deep golden brown.
- Add the garlic and cook for 1 minute. Stir in the flour and cook for another minute, stirring continuously.
- Pour in the white wine and stir well, scraping any caramelised bits from the base of the pan. Simmer for 2 to 3 minutes.
- Add the beef stock, thyme, bay leaf and Worcestershire sauce. Bring to a gentle simmer and cook uncovered for 25 minutes.
- Remove the thyme stalks and bay leaf. Taste the soup and season with salt and black pepper as needed.
- Heat the grill to high. Toast the baguette slices on both sides, then divide the soup between four heatproof bowls.
- Place two toasted baguette slices on each bowl and scatter over the Gruyère. Grill for 2 to 4 minutes until the cheese is melted, bubbling and golden. Serve immediately.