The classic French onion soup — onions slowly caramelised and simmered in a rich beef and wine broth, topped with toasted bread and bubbling melted Gruyère.
- 50g Butter
- 1 tbs Olive Oil
- 1 kg Onion
- 1 tsp Sugar
- 4 sliced Garlic Clove
- 2 tbs Plain Flour
- 250ml Dry White Wine
- 1L Beef Stock
- 4 sliced Bread
- 140g Gruyère
Tags:
SoupVideo
Preparation
- Melt the butter with the oil in a large heavy-based pan. Add the onions and fry with the lid on for 10 minutes until soft. Sprinkle in the sugar and cook for 20 minutes more, stirring frequently, until deeply caramelised and golden, taking care they don't burn towards the end.
- Add the garlic for the final few minutes, then sprinkle in the flour and stir well. Increase the heat and keep stirring as you gradually add the wine, followed by the hot stock. Cover and simmer for 15–20 minutes.
- To serve, heat the grill and toast the bread. Ladle the soup into heatproof bowls, top with the toast, pile on the cheese, and grill until melted.
