FranceSide dish
French Onion Soup
French onion soup hinges on the slow caramelization of onions. Taking your time to cook them down until they're deeply golden and sweet builds a rich, foundational flavor for the beef stock and a splash of dry white wine. The soup is then topped with toasted bread and a generous layer of Gruyère, grilled until bubbly and golden. It's a classic for a reason.
Method
3 steps · 18 min total
- 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.
- 02
