French Onion Soup

3 steps · 18 min total

1. 01

   Caramelize the Onions

   Melt the 50 g butter with the 1 tbsp olive oil in a large, heavy-based pan over medium heat. Add the 1 kg sliced onions and cook, lid on, for about 10 minutes, until they've softened.

   Sprinkle in the 1 tsp sugar, then remove the lid and continue to cook for another 20 minutes or so, stirring frequently, until the onions are deeply golden and caramelized. They should be very soft when pinched between your fingers; keep a close eye on them towards the end to prevent burning.

2. 02

   Build the Soup Base

   For the last few minutes of the onion cooking time, stir in the 4 cloves of minced garlic until fragrant. Sprinkle in the 2 tbsp plain flour and stir well to coat the onions, letting it cook for a minute to toast. Increase the heat slightly and gradually pour in the 250 ml dry white wine, scraping up any browned bits from the bottom of the pan. Follow with the 1 liter hot beef stock, then cover the pan and simmer for 15 to 20 minutes.
3. 03

   Assemble and Grill

   When you're ready to serve, preheat your grill to high. Toast the 4 slices of bread until golden. Ladle the hot soup into heatproof bowls, then float a slice or two of toast on top. Pile on the 140 g of grated Gruyère cheese and grill until the cheese is melted and bubbly. If you prefer, you can grill the cheese onto the bread separately and then place it on the soup.