French onion soup
The ultimate French starter, the smell of this coming out of the oven transports me straight to France. Rich caramelised onions, beef broth and molten gruyere cheese.
French onion soup (2 portions)
500g onions, peeled and finely sliced
35g butter
1 garlic cloves, peeled and crushed
1 bay leaves
few sprigs of thyme (leaves picked)
100ml white wine
500ml beef stock
25ml soy sauce
½ baguette, sliced (ideally a day old)
100g Gruyère cheese, grated
5g chives, chopped
Slowly caramelise the onions in the butter in a heavy based pan. After 10 minutes add a pinch of salt, the garlic, and bay leaves. Cook, stirring regularly, until the onions are caramelised and brown, about 45 minutes. I know this sounds a long time but you’ll thank me later!
Pick the thyme leaves and add to the onions, along with the wine. Bring to a simmer and cook until the wine is reduced by half.
Add the beef stock and soy sauce and gently simmer for around 10 minutes. Meanwhile, slice the baguettes to 2cm thickness and grate the Gruyère cheese.
Check the seasoning, adding some salt and pepper if required. Serve the hot soup in individual (oven-safe) bowls, top with sliced baguette and mound high with grated Gruyère. Place under a hot grill until golden brown and bubbling. Sprinkle with chopped chives.
