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French Onion Soup

Deeply caramelised French onion soup with beef stock and white wine, topped with toasted baguette and melted Gruyère.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Soup
Cuisine: French
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 60 g butter
  • 1 tbsp olive oil
  • 1.2 kg yellow onions thinly sliced
  • 1 tsp sugar
  • 1 tsp salt
  • 2 cloves garlic minced
  • 1 tbsp plain flour
  • 150 ml dry white wine
  • 1.2 l beef stock
  • 2 sprigs thyme
  • 1 bay leaf
  • 8 slices baguette
  • 200 g Gruyère grated

Method
 

  1. Melt the butter with the oil in a large pot. Add the onions and salt and cook over medium-low heat, stirring often.
  2. After 15 minutes add the sugar. Keep cooking for 30–45 minutes more until the onions are deep golden brown.
  3. Add the garlic and flour and stir for 1 minute. Pour in the wine and scrape the base.
  4. Add the stock, thyme and bay and simmer for 20 minutes. Season.
  5. Toast the baguette slices. Heat the grill.
  6. Ladle the soup into ovenproof bowls, top with toast and Gruyère and grill until bubbling.

Notes

If the onions start sticking, add a splash of water and scrape. Those brown bits are flavour.