French Onion Soup
A classic French onion soup with caramelized onions, beef stock, and Gruyère cheese, served with toasted bread.
Pasos
- 1
Melt the butter with the oil in a large heavy-based pan.
- 2
Add the onions and fry with the lid on for 10 mins until soft.
- 3
Sprinkle in the sugar and cook for 20 mins more, stirring frequently, until caramelised.
- 4
The onions should be really golden, full of flavour and soft when pinched between your fingers.
- 5
Take care towards the end to ensure that they don’t burn.
- 6
Add the garlic for the final few mins of the onions’ cooking time, then sprinkle in the flour and stir well.
- 7
Increase the heat and keep stirring as you gradually add the wine, followed by the hot stock.
- 8
Cover and simmer for 15-20 mins.
- 9
To serve, turn on the grill, and toast the bread.
- 10
Ladle the soup into heatproof bowls.
- 11
Put a slice or two of toast on top of the bowls of soup, and pile on the cheese.
- 12
Grill until melted.
- 13
Alternatively, you can complete the toasts under the grill, then serve them on top.
