Soup
French onion soup
- Preparation time
- 1 h
- Servings
- serves 4
Ingredients
serves 4
- Onion — to buy4
- Butter — to buy30 g
- Cheese — to buy60 g
- Bread — to buy4 slices
- Stock — to buy1 L
- White wine — to buy100 ml
- Thyme — to buy2 sprigs
- Garlic — to buy1 clove (to rub the bread)
Preparation
Thinly slice the onions.
Melt the butter in a large pot over medium-low heat, add the onions with a pinch of salt (helps them release their moisture) and cook for 35 to 40 minutes, stirring regularly, until deeply caramelised and amber — this long step is what builds all the flavour, don't rush it.
Deglaze with the white wine, scraping up the browned bits, and let it reduce for 2 minutes.
Add the stock and thyme, bring to a boil, then simmer for 20 minutes, covered.
Rub the bread slices with a garlic clove and toast them.
Pour the soup into oven-safe bowls, top with the toasted bread, then cover with grated cheese.
Grill for a few minutes until golden and bubbling, and serve piping hot.