French Onion Soup with Gruyère Crouton

French Onion Soup with Gruyère Crouton

“French onion soup is proof that the most humble ingredient — onions — can become extraordinary with time and patience. The onions must be cooked for a genuine 45 minutes. I know that’s long. Every shortcut I’ve tried has produced something that tastes fine but not magnificent. Do it properly.”

What You’ll Need

• 6 large brown onions, thinly sliced
• 60g butter
• 1 tbsp olive oil
• 1 tsp sugar
• 2 tbsp plain flour
• 200ml dry white wine
• 1.2 litres good beef stock
• Fresh thyme, 2 bay leaves
• Salt and pepper
• TOPPING: sliced baguette, 150g Gruyère cheese, grated

Let’s Cook — Step by Step

1. Step 1 — Melt butter with oil in a heavy pot over medium heat. Add all the onions and a pinch of salt. Stir.
2. Step 2 — Cook the onions for 45 minutes, stirring every 5 minutes. They’ll shrink dramatically. The colour goes from white to golden to deep amber. Don’t rush this.
3. Step 3 — Add sugar in the last 10 minutes to help caramelise further.
4. Step 4 — Sprinkle flour over onions, stir for 2 minutes.
5. Step 5 — Pour in white wine. Stir and scrape up all the sticky bits from the bottom.
6. Step 6 — Add stock, thyme, and bay leaves. Bring to a simmer. Cook 20 minutes. Season well.
7. Step 7 — Toast the baguette slices until completely dry and crispy.
8. Step 8 — Ladle soup into oven-safe bowls. Float a crouton on top. Cover generously with grated Gruyère.
9. Step 9 — Put under a hot grill until the cheese is bubbling, golden, and starting to brown at the edges.
10. Step 10 — Eat carefully — the bowls are hot and the cheese will be molten.

Kitchen Tip: Patience with the onions is non-negotiable. 45 minutes of proper caramelisation is what makes this soup extraordinary.

Made with fresh ingredients & kitchen love ♥ — meozmedia.com