French Onion Soup
Dive into a warm bowl of classic French onion soup, rich with melted cheese and caramelized onion goodness.
Ingredients
- 1.5 kg onions, thinly sliced
- 75 g butter
- 2 garlic cloves, finely chopped
- 2 tbsp plain flour
- 2 l beef stock
- 2 dl dry white wine
- 1 tsp sugar
- 1 bay leaf
- 1 tsp salt
- 1/2 tsp black pepper
- 8 slices country bread
- 200 g Gruyère, grated
How to make it
- Melt the butter in a large heavy pot over medium-low heat. Add the onions and cook slowly for 25-30 minutes, stirring often, until they are soft, deeply golden and sweet without browning hard.
- Stir in the garlic and cook for 1 minute, then sprinkle in the flour and cook for another minute so the onions look lightly coated.
- Pour in the white wine and scrape up the bottom of the pot, then add the beef stock, sugar, bay leaf, salt and black pepper.
- Bring the soup to a simmer and cook uncovered for 25 minutes, until the broth tastes rich and the onions are very tender.
- While the soup simmers, toast the country bread slices until dry and crisp on both sides.
- Ladle the soup into ovenproof bowls, lay the toasted bread on top, cover generously with the grated Gruyère and bake at 220°C until the cheese is melted and browned in patches.
- Serve the bowls hot, with the browned cheese forming a crisp cap over the onion soup underneath.
