Classic French Onion Soup
Deeply savoury caramelised onion broth capped with crusty toasted bread and bubbling, gooey Gruyère.
Ingredients
50g butter250g
1 tbsp olive oil500ml
1kg brown onions, thinly sliced1kg
1 tsp caster sugar1kg
4 garlic cloves, thinly sliced3 pack
2 tbsp plain flour1.5kg
250ml dry white wine750ml
1L rich beef stock8 pack
4 thick slices crusty French bread1 baguette
140g Gruyère, grated150g
Method
- Melt the butter with the oil in a large heavy-based pan. Add the onions and fry with the lid on for 10 mins until soft. Sprinkle in the sugar and cook for 20 mins more, stirring frequently, until caramelised. The onions should be really golden, full of flavour and soft when pinched between your fingers. Take care towards the end to ensure that they don’t burn.
- Add the garlic for the final few mins of the onions’ cooking time, then sprinkle in the flour and stir well. Increase the heat and keep stirring as you gradually add the wine, followed by the hot stock. Cover and simmer for 15-20 mins.
- To serve, turn on the grill, and toast the bread. Ladle the soup into heatproof bowls. Put a slice or two of toast on top of the bowls of soup, and pile on the cheese. Grill until melted. Alternatively, you can complete the toasts under the grill, then serve them on top.
Cost to cook
4
serves 4 ·
Live supermarket prices, as of 3 Oct. Full-pack shop cost · about £25.88 of it is what this recipe actually uses.
Find it in store
Search the ingredients at your stores:
Tesco Asda
£33.74 est. · serves 4