French Onion Soup
French onion soup is pure comfort food on cold damp days when sinuses get stuffed from too much central heating.
||Soups & Salads
||1 hr 25 minutes
You’ll find this on the menu in every Brasserie in Paris. It’s always on the menu in the chic left bank Café de Flore.
- 500g onions
- 2 cloves garlic crushed (optional)
- 25g butter
- 2 tablespoons olive oil
- 2 tbsp flour
- 300 ml beef stock
- 1 glass of white wine
- Baguette or thickly cut white bread
- Gruyère or Emmenthal
- Peel and thinly slice the onions.
- In a heavy based saucepan heat the butter an oil and sauté onions over a low to medium heat for 30 minutes. Stir them regularly. They are ready when they are soft, sticky, sweet and deep gold in colour. You can add a pinch of sugar at this point to help the onions caramelise but I find it too sweet. Add crushed garlic and cook for 5 minutes.
- Stir in the flour, cook for 3 or 4 minutes, then pour in 300ml of boiling beef stock and a glass of white wine. Cover with a lid and leave to simmer for 45 minutes, stirring occasionally and adding boiled water if it gets too thick.
- Add salt and pepper.
- Ladle into heatproof bowls, place a thick slice of bread cut in a circle or 3 slices of baguette close together.
- Cover with grated Gruyère or Emmenthal. Bake in a hot oven for 20 minutes or grill until the bread is toasted and the cheese has melted, turning golden brown.