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
1 lt beef stock
Half a day-old baguette
50g finely grated Gruyère cheese
- Pre-heat your oven to 190c (gas mark 5) for 10 mins.
- 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!
- Warm the oil in a large heavy-based saucepan. Then fry onions for about 10 minutes until soft and translucent.
- 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.
- Stir in the honey and cook for another 2-3 minutes
- Add the white wine and beer and turn up the heat until the soup comes to a gentle simmer for 10-15 minutes.
- Add beef stock and bring it back to simmering point for another 20-30 minutes. Adjust seasoning to taste.
- 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.
- 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
- Serve immediately while it’s piping hot!