French Onion Soup

DIFFICULTY
Average Average
COOK TIME
Under 1 hr. Under 1 hr.
SERVES
2-4 2-4
French Onion Soup
Main INGREDIENTS
  • Vegetables
Ingredients
Method

Ingredients

Soup:
  • 2 tablespoons butter
  • A pinch of sugar
  • 500g white onions finely sliced
  • 2 tablespoons cider vinegar
  • 2 teaspoons plain flour
  • 600ml (2 1/2 cups) quality beef stock
  • ½ teaspoon black pepper
  • 1 bay leaf
Croûtons:
  • 6 slices of French baguette 1cm thick
  • 2 tablespoons melted butter
  • 60g finely grated Gruyère cheese
  • 1 tablespoon freshly chopped parsley to finish

  • Method

  • 1
    To make the soup:
  • 2
    Melt the butter in a pan over a low heat on the hob, taking care not to let it burn.
  • 3
    Add the onions and sugar.
  • 4
    Cook stirring at regular intervals until the onions have caramelised and become sticky. This will take at least 30 minutes (see cook 's note).
  • 5
    Once the onions are nicely browned stir in the cider vinegar and allow it to evaporate.
  • 6
    Remove from the heat and stir in the flour followed by the stock, black pepper and the bay leaf.
  • 7
    Return to the heat and continue to cook stirring until slightly thickened.
  • 8
    Place the lid on and simmer over a low heat for 15 minutes to infuse the flavours.
  • 9
    To make the croûtons:
  • 10
    Oven: 200°C/400°F/Gas Mark 6, pre-heated. Fan oven: 180°C. Grill: medium heat setting.
  • 11
    Brush the melted butter on both sides of the French bread pieces.
  • 12
    Place on a baking tray and cook either in the oven, or under a medium heat grill, turning once until lightly browned.
  • 13
    To finish the dish:
  • 14
    Pour the hot soup equally between the two casseroles and arrange 3 croÛtes on top of each.
  • 15
    Sprinkle the grated Gruyère over the top of the croÛtes.
  • 16
    Place either in a hot oven or under the grill until the cheese is melted and bubbling.
  • 17
    Serve with freshly chopped parsley on the top.