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French Onion Soup

French Onion Soup

French Onion Soup is a classic soup for good reason. It is a soup that is full of flavour and packed with winter warmth. Simple to make and comforting to eat it is one that I crave once the weather turns cool.

For some reason, I associate french onion soup with the snow. I have eaten it in many a ski town around the world and after a recent family skiing holiday I knew I had to make a batch. And it didn’t disappoint! Savoury onion sweetness and a richness that belies the simple ingredients, the secret to a good french onion soup is time and patience. It can’t be rushed. The longer you let the onions gently cook down to their golden goodness, the better the soup will be. Coupled with a good sourdough bread and the tang of the melted Gruyere cheese, it is truly divine!

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4-6
1.5 hours
French Onion Soup

Ingredients

75g butter
1 tablespoon olive oil
1.25kg onions – I used a combination of around 1/3 red onions and 2/3 brown onions
Pinch of salt
1 tablespoon plain flour
2/3 cup dry white wine
1 - 1.5 litres beef stock
Sourdough baguette
Gruyere cheese

Instructions

1
Peel and slice the onions into rings. I used my mandolin on the 7mm setting.
2
Add the butter and olive oil to a large saucepan and place over a medium heat. Add the onions with a pinch of salt and cook, stirring often, for around an hour. You want the onions to become soft and golden in colour from the cooking process, not from catching on the heat of the pan.
FOSoup
3
Add the flour once the onions are cooked to your liking and stir well. Cook for 1-2 minutes, stirring often then add in the wine, continuing to stir for another minute. Add in the beef stock, stir well then simmer for about half an hour to allow the flavours to combine and intensify. Check for seasoning and adjust with salt and pepper if desired.
4
Just before serving, preheat your grill. Slice the baguette into 1 cm slices (2-3 per serving) and grate enough Gruyere cheese to top the bread.
5
Place the bread slices on an oven rack and grill both sides until golden. Top one side with the cheese and return under the grill to melt the cheese.
6
To serve, divide the soup between the serving bowls. Top with the toasts and serve immediately.
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