French Onion Soup
French Onion Soup is a timeless dish that transforms humble ingredients into a deeply satisfying bowl of comfort. Sweet, caramelized onions form the rich, savory base, their deep golden hue and jammy texture mellowed by a splash of dry white wine and a slow simmer in beef stock. The broth is layered with umami from slow-cooked onions and a touch of garlic, while a blanket of toasted baguette, melted Gruyère, and a final broil delivers a crisp, gooey contrast that seals the deal. Worth every minute of its patient simmer, this soup is the ultimate antidote to chilly evenings—warm, aromatic, and impossibly cozy.
Ingredients
- Butter50g
- Olive Oil1 tbs
- Onion1 kg
- Sugar1 tsp
- Garlic Clove4 sliced
- Plain Flour2 tbs
- Dry White Wine250ml
- Beef Stock1L
- Bread4 sliced
- Gruyère140g
Nutrition
Directions
- 1
Melt the butter with the oil in a large heavy-based pan. Add the onions and fry with the lid on for 10 mins until soft. Sprinkle in the sugar and cook for 20 mins more, stirring frequently, until caramelised. The onions should be really golden, full of flavour and soft when pinched between your fingers. Take care towards the end to ensure that they don’t burn.
- 2
Add the garlic for the final few mins of the onions’ cooking time, then sprinkle in the flour and stir well. Increase the heat and keep stirring as you gradually add the wine, followed by the hot stock. Cover and simmer for 15-20 mins.
- 3
To serve, turn on the grill, and toast the bread. Ladle the soup into heatproof bowls. Put a slice or two of toast on top of the bowls of soup, and pile on the cheese. Grill until melted. Alternatively, you can complete the toasts under the grill, then serve them on top.
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