French onion soup
The low point of a Paris night and the high point of French comfort food. Real onion soup needs patience with the onions. You cook them for at least 45 minutes until they are deep golden brown. That's where all the flavour and sweetness comes from. There's no shortcut. The cognac is optional, but good for balance; it cuts through the sweetness of the caramelised onions. Tradition says you put the bowl under the grill with bread and Gruyère: gratinée!
- 1 kg onions (about 5 large)
1 Slice the onions into thin half rings. It looks like a lot, but they shrink a lot.
- 50 g butter
- 2 tbsp olive oil
2 Heat the butter and oil in the Dutch oven over medium-high heat. Add the onions.
- 1 tsp salt
- 1 tsp sugar
3 Stir in the salt and sugar. The salt draws out moisture, the sugar helps them caramelise.
4 Cook the onions for 45 to 50 minutes over low to medium heat, stirring often. First they turn translucent, then light brown, then deep caramel brown. Don't rush, this is the whole dish. If they stick to the bottom, add a splash of water and scrape the brown bits loose.
- 2 tbsp plain flour
- 1 garlic clove (crushed)
5 Add the flour and garlic to the onions and fry for 2 minutes.
- 100 ml dry white wine
- 3 tbsp cognac or sherry
6 Pour in the wine and cognac. Boil for 1 minute to cook off the alcohol.
- 1.2 litres beef stock (good quality, not too salty)
- 2 sprigs thyme
- 2 bay leaves
- salt and pepper
7 Add the stock, thyme and bay leaves. Bring to the boil and simmer gently for 30 minutes. Taste and season. Remove the herbs.
- 4 thick slices of French bread or baguette
- 150 g grated Gruyère (or aged Gouda)
8 Turn the oven grill on. Ladle the soup into ovenproof bowls. Put a slice of bread on top and cover generously with cheese. Put the bowls under the grill for 3 to 5 minutes until the cheese is melted, golden and bubbling. Careful, the bowls are very hot. Serve straight away.
Ingredients
Step 1
- 1 kg onions (about 5 large)
Step 2
- 50 g butter
- 2 tbsp olive oil
Step 3
- 1 tsp salt
- 1 tsp sugar
Step 5
- 2 tbsp plain flour
- 1 garlic clove (crushed)
Step 6
- 100 ml dry white wine
- 3 tbsp cognac or sherry
Step 7
- 1.2 litres beef stock (good quality, not too salty)
- 2 sprigs thyme
- 2 bay leaves
- salt and pepper
Step 8
- 4 thick slices of French bread or baguette
- 150 g grated Gruyère (or aged Gouda)
Method
- 1 Slice the onions into thin half rings. It looks like a lot, but they shrink a lot.
- 2 Heat the butter and oil in the Dutch oven over medium-high heat. Add the onions.
- 3 Stir in the salt and sugar. The salt draws out moisture, the sugar helps them caramelise.
- 4 Cook the onions for 45 to 50 minutes over low to medium heat, stirring often. First they turn translucent, then light brown, then deep caramel brown. Don't rush, this is the whole dish. If they stick to the bottom, add a splash of water and scrape the brown bits loose.
- 5 Add the flour and garlic to the onions and fry for 2 minutes.
- 6 Pour in the wine and cognac. Boil for 1 minute to cook off the alcohol.
- 7 Add the stock, thyme and bay leaves. Bring to the boil and simmer gently for 30 minutes. Taste and season. Remove the herbs.
- 8 Turn the oven grill on. Ladle the soup into ovenproof bowls. Put a slice of bread on top and cover generously with cheese. Put the bowls under the grill for 3 to 5 minutes until the cheese is melted, golden and bubbling. Careful, the bowls are very hot. Serve straight away.
