Recipes: French Onion Soup
13 Mar 2018

Recipes: French Onion Soup

There is nothing quite so comforting so comforting as a piping hot French onion soup, with sweet caramelised onions and a rich beef stock. Finish it off with crunchy croutons and unctuous Gruyère cheese melted under the grill. It makes a warming weekend lunch.

13 Mar 2018

There is nothing quite so comforting so comforting as a piping hot French onion soup, with sweet caramelised onions and a rich beef stock. Finish it off with crunchy croutons and unctuous Gruyère cheese melted under the grill. It makes a warming weekend lunch.

Makes 4 bowls of soup
French Onion Soup Ingredients

5 medium onions – sliced
5 cloves of garlic – finely chopped
2 bay leaves
5 sprigs of thyme
Olive oil or rapeseed oil
1 dessert spoon of honey
150ml white wine
150ml beer
1 lt beef stock
Half  a day-old baguette
50g finely grated Gruyère cheese

Method
  1. Pre-heat your oven to 190c (gas mark 5) for 10 mins.
  2. Thinly slice the baguette (to about 4mm in thickness), place on a baking tray, and bake in the oven for 6-8 mins until crisp. Watch them carefully to make sure they don’t burn!
  3. Warm the oil in a large heavy-based saucepan. Then fry onions for about 10 minutes until soft and translucent.
  4. Add the garlic, bay and thyme and cook for another 10-15 minutes until they are caramelised and golden in colour. Keep stirring them regularly so they caramelise evenly rather and don’t catch. You want to keep the flavour sweet.
  5. Stir in the honey and cook for another 2-3 minutes
  6. Add the white wine and beer and turn up the heat until the soup comes to a gentle simmer for 10-15 minutes.
  7. Add beef stock and bring it back to simmering point for another 20-30 minutes. Adjust seasoning to taste.
  8. The soup can be prepared in advance. When you are ready to serve it, preheat your grill and bring the soup back up to temperature.
  9. Take four deep soup bowls and ladle the soup into each bowl. Put a slice or two of the toasted baguette on top and scatter with the Gruyère. Place the bowls under the grill until the cheese is melted
  10. Serve immediately while it’s piping hot!
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