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French onion soup

A deeply savoury soup, make sure you caramelise the onions so they're rich and tender
50g butter
1 tbsp olive oil
1kg onion, halved and thinly sliced
4 garlic cloves, thinly sliced
1 tsp sugar
2 tbsp plain flour
250ml dry white wine
1.3l hot strong flavoured beef stock
4-8 slices french bread
140g gruyere, finely grated

1. Melt the butter with the oil in a large pan. Add the onions and fry for 10 minutes until soft. Sprinkle the sugar and cook for 20 minutes more, stirring frequently, until caramelised. The onions should be really golden, full of flavour and soft when pinched between your fingers. Take care before the end to make syre they don't burn.
2. Add the garlic for the final few minutes of the onion cooking time, then sprinkle in the flour and stir well. Inrcease the heat and keep stirring as you add the wine, followed by the hot stock. Cover and simmer for 15-20 minutes.
3. To serve, turn on the grill, and toast the bread. Ladle the soup into heat proof bowls. Put a slice or two of toast on top of the bowls of soup, and pile on the cheese, grill until melted, or you can toast then under the grill and serve them on top.

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