French onion soup is a bistro classic, an excellent example of a good café cooking. Only a handful of ingredients make up this soup one of the favourites. Onions, beef stock, butter, gruyère cheese and a pinch of salt slowly mingled into a bowl of silky onions and dark broth. If you’ve only eaten French onion soup in restaurants, you’ll be genuinely shocked at how easy it is to make in your kitchen.
Here is a step-by-step recipe for making the best French onion soup you’ve ever eaten. It’s one of the most straightforward yet most satisfying soups you will soon learn by heart.
You will need
- Large Pot
Ingredients
- 4 tbsp of salted butter
- 1 tbsp of rapeseed oil
- 1kg white onion, thinly sliced
- 1 tbsp of brown sugar
- 2 garlic cloves, thinly sliced
- 2 tbsp of plain flour
- 200ml of dry white wine
- 1.2l of beef stock
- 4 slices of baguette, lightly toasted
- 150g of gruyère cheese, finely grated
- Few twigs of fresh thyme
Preparation Method
- Melt the butter in a large pot with thick bottom. Add rapeseed oil and saute chopped onion with garlic over medium-high heat with the lid on for 10 minutes or until they are softened.
- Add brown sugar and continue cooking for further for 20 minutes or, until caramelised, stirring more frequently. The onions should be golden and soft when pinched between fingers. Take care towards the end to ensure that onions won’t burn.
- Sprinkle in 2 tbsp of plain flour and stir well.
- Pour dry white wine into the pot, followed by beef stock. Cover and simmer for 15-20 mins.
- Ladle the soup into heatproof bowls. On top of soup place, lightly toasted baguette and pile on finely grated gruyère cheese. Grill until melted. Alternatively, you can complete the toasts under the grill, then serve them on top. Garnish with few twigs of fresh thyme and serve straightaway.
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Categories:
Hassle-Free Soup
Tags:
Beef stock Dry white wine Garlic Gruyère cheese Salted butter White onion