French · Side
French Onion Soup
A classic French bistro soup featuring deeply caramelized onions in rich beef stock topped with toasted bread and melted cheese. This comforting soup requires patience to properly caramelize the onions but delivers incredible depth of flavor.
The Method
Instructions
Start by melting the butter together with the olive oil in a large, heavy based pan over a medium heat. This combination helps give the onions a lovely depth of flavor without burning. Once the butter is melted and the oil is warm, add your sliced onions and pop a lid on the pan. Let them gently cook for about 10 minutes until they become soft and start to release their natural sweetness. Keep an eye on them during this time and give the pan a little shake now and then to prevent sticking.
After the onions have softened, sprinkle in the sugar. This is the magic ingredient that helps with caramelisation and brings out that rich, golden color. Cook the onions for another 20 minutes or so, stirring frequently. You want to see them turn a deep golden brown and develop that wonderful sweetness that fills the kitchen with an irresistible aroma. Be patient here and be careful, especially towards the end, so the onions don't burn. They should be super soft and almost melt in your mouth when you pinch a few between your fingers.
With just a few minutes left of cooking, toss in the crushed garlic clove and stir it through. This will release its fragrant aroma without overpowering the delicate sweetness of the onions. Next, sprinkle in the plain flour and give everything a good stir to coat the onions evenly. This step helps to thicken the soup later on.
Now crank the heat up to medium high and slowly pour in the dry white wine while continuously stirring to avoid any lumps. The wine adds a lovely acidity that balances the sweetness of the onions beautifully. Once the wine has been fully incorporated, gradually add the hot beef stock bit by bit, stirring all the while. This slow addition helps the soup come together with a silky texture. Bring the soup to a gentle simmer, then cover the pan and let it cook away for 15 to 20 minutes. This simmering time allows all the flavors to meld and deepen.
When you're ready to serve, switch on your grill to get it nice and hot. While it's warming up, toast your bread slices until they are golden and crispy. Ladle the steaming soup carefully into heatproof bowls, then place one or two slices of the toasted bread right on top of each bowl. Now comes the cheesy part , pile on a generous amount of grated gruyère cheese over the bread. Pop the bowls under the grill and let the cheese melt and bubble until it's beautifully golden and stretchy. If you prefer, you can grill the toasts with the cheese separately and then just place them on top of the soup bowls when serving. Either way, you're in for a comforting, cheesy, and utterly delicious bowl of French onion soup. Enjoy!
After the onions have softened, sprinkle in the sugar. This is the magic ingredient that helps with caramelisation and brings out that rich, golden color. Cook the onions for another 20 minutes or so, stirring frequently. You want to see them turn a deep golden brown and develop that wonderful sweetness that fills the kitchen with an irresistible aroma. Be patient here and be careful, especially towards the end, so the onions don't burn. They should be super soft and almost melt in your mouth when you pinch a few between your fingers.
With just a few minutes left of cooking, toss in the crushed garlic clove and stir it through. This will release its fragrant aroma without overpowering the delicate sweetness of the onions. Next, sprinkle in the plain flour and give everything a good stir to coat the onions evenly. This step helps to thicken the soup later on.
Now crank the heat up to medium high and slowly pour in the dry white wine while continuously stirring to avoid any lumps. The wine adds a lovely acidity that balances the sweetness of the onions beautifully. Once the wine has been fully incorporated, gradually add the hot beef stock bit by bit, stirring all the while. This slow addition helps the soup come together with a silky texture. Bring the soup to a gentle simmer, then cover the pan and let it cook away for 15 to 20 minutes. This simmering time allows all the flavors to meld and deepen.
When you're ready to serve, switch on your grill to get it nice and hot. While it's warming up, toast your bread slices until they are golden and crispy. Ladle the steaming soup carefully into heatproof bowls, then place one or two slices of the toasted bread right on top of each bowl. Now comes the cheesy part , pile on a generous amount of grated gruyère cheese over the bread. Pop the bowls under the grill and let the cheese melt and bubble until it's beautifully golden and stretchy. If you prefer, you can grill the toasts with the cheese separately and then just place them on top of the soup bowls when serving. Either way, you're in for a comforting, cheesy, and utterly delicious bowl of French onion soup. Enjoy!
Pairs Well With
