French Onion Soup

Deeply caramelised onions in a rich broth, topped with crusty bread and bubbling melted Gruyère.

Ingredients

• 1000 g onions, thinly sliced
• 40 g butter
• 1 tbsp oil
• 1 tsp sugar
• 2 tbsp plain flour
• 150 ml dry white wine
• 1000 ml beef stock
• 4 thyme sprigs
• 8 baguette slices, toasted
• 150 g Gruyère, grated

Method

1. Melt the butter with the oil in a large pot. Add the onions, sugar and a pinch of salt and cook over medium-low heat for 35 to 40 minutes, stirring, until deep brown and jammy.
2. Stir in the flour for 1 minute, then add the wine and let it bubble down.
3. Pour in the stock, add the thyme and simmer for 20 minutes. Season to taste.
4. Heat the grill. Ladle the soup into ovenproof bowls, float the toast on top and cover with Gruyère.
5. Grill for 3 to 5 minutes until melted and bubbling.