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French Onion Soup

Name: French Onion Soup
Yield: 1 serving
Ingredients: 2 large onions, thinly sliced; 30 gm butter; 1 tspn sugar; 1 clove garlic, crushed; 2 tbspn brandy or dry sherry (optional); 300 ml beef stock; 1 bay leaf; 1 sprig fresh thyme; Salt and pepper; 1 thick slice of crusty bread or baguette; 40 gm Gruyère or Emmental, grated

The Parisian classic — deeply caramelised onions in a rich beef broth, topped with a crusty croûton and bubbling Gruyère.

10 min

Prep

1 hr

Cook

Medium

Difficulty

Ingredients

Steps

Ingredients

Servings

2 large onions, thinly sliced
30 gm butter
1 tspn sugar
1 clove garlic, crushed
2 tbspn brandy or dry sherry (optional)
300 ml beef stock
1 bay leaf
1 sprig fresh thyme
Salt and pepper
1 thick slice of crusty bread or baguette
40 gm Gruyère or Emmental, grated

Method

1
Melt the butter in a heavy saucepan over a very low heat. Add the onions and sugar and cook, stirring occasionally, for until deeply golden and caramelised.
2
Add the garlic and cook for . Add the brandy if using and stir.
3
Pour in the stock, add the bay leaf and thyme, and simmer for . Season well.
4
Pour the soup into an ovenproof bowl. Float the bread on top and pile on the grated cheese.
5
Grill under a high heat for 3– until the cheese is bubbling and golden.

Notes

The 40 minutes of low, slow onion cooking is non-negotiable — it creates all the flavour.
Use a good quality beef stock for the best result.
A dry white wine can replace the brandy.