French onion soup

French onion soup
Makes: 4 portions
Prep time:
Cook time:
Total time:
  • 750 gr white onions
  • 40 gr butter
  • 1 tbspn sugar
  • 120 ml red whine
  • 2 tbspn flour
  • 1 l beef stock
  • 2 tbspn thyme
  • 1 bay leaf
  • 1 french baguette
  • 130 gr gruyère cheese
  1. Preheat the oven to the grill setting.
  2. Peel and slice the onions. Melt the butter with the sugar and add the onions. Add the onions and soften for 5 min stirring frequently. Season with salt and pepper.
  3. Continue cooking the onions on a medium heat for half an hour or until they are deep brown and caramelised. Stir every couple of minutes to prevent the onions from burning.
  4. Add the red wine and reduce until syrupy.
  5. Stir the flour in the onion and mix thoroughly. Add the beef stock, thyme and bay leaf. Season to taste.
  6. Bring to the boil and simmer for 20 min or until the onions are really soft. Check the seasoning, adding sugar. salt or pepper if needed. Remove the bay leaf.
  7. Slice the French baguette and toast in the oven. Sprinkle with the cheese and return to the oven for a couple of minutes to melt the cheese.
  8. Ladle the soup in warm bowls. Serve the soup in the bowl with the toasted bread on the side.
Stuff to know
Slice the onions finely so they cook evenly.
It is possible to refrigerate the soup after making and to reheat it when needed. Make the toast ony just before serving.
The long, slow caramellisation of the onions is needed to give the soup its deep, dark flavour.
The better the stock, the better the soup will taste.