Recipe
Classic French Onion Soup
Slow-caramelised onions simmered in rich beef stock, finished with toasted baguette and bubbling Gruyère for a deeply savoury French soup.
Ingredients
Method
15 mins prep50 mins cook65 mins total
Thinly slice the onions. Melt the butter in a large heavy-based pot over medium heat, add the onions and cook slowly for 25–30 minutes, stirring often, until deeply golden and soft.
Stir in the flour and cook for 1 minute. Gradually pour in the beef stock, stirring to make a smooth broth, then simmer for 15 minutes.
Season with the salt and black pepper. Heat the grill and place the baguette slices on a tray; toast until lightly crisp.
Ladle the soup into ovenproof bowls, top each with toasted baguette and grated cheese, then grill until the cheese is bubbling and golden.
Ladle into bowls while piping hot.
Notes
Cook the onions patiently over medium heat; the deeper their colour, the more savoury and rounded the soup will taste.
About this recipe
Slow-cooked onions give this French classic its rich sweetness, while beef stock creates a full, savoury broth without making the method complicated.
Finish each bowl with toasted baguette and grated cheese, then grill until the topping is bubbling and golden. It is a warming supper with plenty of make-ahead appeal.
