French Onion Soup

From starting to serving: 1.5 hours. Active time: 30 minutes. Serves four. 

How the chefs explain it:
Thoroughly caramelise the onions, add flour and cook it out before adding stock, simmer then skim, serve with cheesy croutes.

  1. Add butter and olive oil and onions to a large saucepan over medium-low heat.
  2. Cover and cook for 15 minutes, stirring occasionally.
  3. Uncover, add the salt and sugar and cook over medium heat until the onions are a rich deep brown. Keep stirring! 
  4. Add the flour, stir well and cook for 3 more minutes.
  5. Add the stock and wine and simmer for 30 minutes more. 
  6. Meanwhile, thickly slice the baguette, and grate the cheese.
  7. Toast the baguette slices in the oven or griller, top with cheese, and toast until golden and melted.
  8. Skim any foam from the soup, add salt and pepper if you like and serve with croutons.

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