Recipe: French onion soup

A delicious recipe inspired by the story in Summer at the French Bakery and highly recommended by Jo!

A classic bowl of French onion soup is a must-have at dining occasions and will be sure to warm the souls of guests – helped by sweet, rich, slow-cooked onions and comforting Gruyère cheese.

Ingredients – serves 4

  • 1kg onions, peeled and thinly sliced
  • 50g butter
  • 1 tablespoon olive oil
  • 1 teaspoon sugar
  • 2 cloves garlic, crushed
  • 2 tablespoons plain flour
  • 250ml dry white wine
  • 1.2l rich beef stock
  • 1 baguette, sliced
  • 150g Gruyère cheese, grated
  • Optional: a dash of brandy (Cognac)

Method

  1. Melt the butter and oil in a large pan over a medium heat. Add the onions and cook with a lid on for 10 minutes to soften. Remove the lid, stir in the sugar and reduce the heat to low. Cook for at least 45 minutes, stirring occasionally, until the onions are deep brown.
  2. Add the garlic and cook for 2 minutes. Sprinkle the flour over and stir well for another minute to coat the onions.
  3. Pour in the white wine while gradually stirring in the beef stock. Bring to a boil, then lower the heat and simmer gently for 20 minutes. Season generously with salt and pepper.
  4. While the soup simmers, toast the baguette slices under a grill until crisp – approx. 20 minutes. Ladle the hot soup into oven-proof bowls, top each with two slices of toast and pile the Gruyère thickly over the bread. Optionally, a dash of brandy of your choice!
  5. Place the bowls under a hot grill for 2–3 minutes until the cheese is bubbling and melted. Serve immediately and enjoy!