French Onion Soup
French onion soup traces to the working-class taverns of eighteenth-century Paris, where it fed the overnight porters of Les Halles cheaply. The dish took its modern form — bread and melted cheese on top — in the nineteenth century, and has barely changed since. The flavour is entirely in the onions. They cook slowly in butter for forty-five minutes to an hour, past the golden stage, until they reach a deep amber jam. Ten minutes is not nearly enough. The soup goes into individual ovenproof crocks, topped with stale baguette and Gruyère, then gratinéed under a broiler until bubbling and browned.
Rich in protein
Filling and nutritious
Can be frozen
Great for meal prep
Slow simmered
Low and slow cooking
Traditional recipe
Authentic taste
Ingredients 4 servings
- 1kg yellow onions, thinly sliced
- 60g unsalted butter
- 1 tbsp plain flour
- 200ml dry white wine
- 1.2 litres good beef stock
- 4 thick slices baguette, toasted
- 150g Gruyere, grated
- Salt, black pepper and fresh thyme sprigs
How to make it
- 1Melt the butter in a heavy-bottomed pot over medium-low heat.
- 2Add the onions with a pinch of salt and cook for 45-60 minutes, stirring every 5 minutes — patience is everything here.
- 3The onions must turn the colour of caramel, not burnt.
- 4Add a splash of water whenever they stick.
- 5Add the thyme and flour, stir for 1 minute.
- 6Pour in the wine and let it bubble for 3 minutes.
- 7Add the beef stock, bring to a simmer and cook 20 minutes.
- 8Taste and adjust salt and pepper.
- 9Ladle into oven-safe bowls, float a slice of toasted baguette in each, pile on the Gruyere and grill (broil) for 3-4 minutes until the cheese is bubbling and golden brown.
- 10Serve immediately — the cheese will set as it cools.
Nutritional info
per serving (~400 ml)
Estimated nutritional values.
Pairs perfectly with
