If you have only ever eaten French onion soup from a packet or can, then you will be blown away by my version made with caramelised onions, stock and white wine and topped with grilled, cheesy baguette slices.
The trick to a good onion soup is to caramalise the onions for a really long time, at least 20 minutes. The intensity of the stock is important too; use a good quality commercial beef stock or homemade beef bone broth, not a stock cube.
Traditionally the cheese grilled on the sliced baguette is gruyère, but if you can’t get hold of gruyère or prefer not to buy imported cheese, use a mild, hard cow’s milk cheese like colby.
- 60 g butter
- 6 large onions cut into rings
- 1 teaspoon sugar
- ¼ cup plain flour
- 2 litres good quality beef stock
- 250 ml dry white wine
- 1 large baguette
- ½ cup grated gruyere cheese
- Heat butter over medium heat until bubbling.
- Add sliced onions and sugar and cook gently for at least twenty minutes, until translucent and a deep golden brown colour.
- Add flour and cook, stirring constantly, until the flour begins to deepen in colour.
- Whisk in wine, then stir in beef stock.
- Bring to the boil then simmer gently, partly covered, for an hour. Season with salt and pepper to taste.
- Cut baguette into two centimetre slices. Toast or grill slices until just golden, then top with cheese and grill until cheese is melted and bubbly.
- Serve hot soup in heated bowls topped with baguette slices.