French onion soup

This will get a 10 out of 10 from your family! - by Amy Sinclair

French onion soup

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If you have onions that have seen you through the winter but are now ready to be used up, this savoury french onion soup won’t disappoint. Make sure you caramelise the onions so that they have a rich flavour and are meltingly tender.

Ingredients

50g/2oz butter

1 tbsp olive oil

1kg/2lb 4oz onions, halved and thinly sliced

1 tsp sugar

4 garlic cloves, thinly sliced

2 tbsp plain flour

250ml/9fl oz dry white wine

1.3 litres/2¼ pints hot strongly flavoured beef stock

4-8 slices French bread (depending on size)

140g/5oz Gruyère, finely grated

Method

Melt the butter with the oil in a large heavy-based pan. Add the onions and fry with the lid on for 10 mins until soft. Sprinkle in the sugar and cook for 20 mins more, stirring frequently, until caramelised. The onions should be really golden, full of flavour and soft when pinched between your fingers. Take care towards the end to ensure that they don’t burn.
Add the garlic for the final few mins of the onions’ cooking time, then sprinkle in the flour and stir well. Increase the heat and keep stirring as you gradually add the wine, followed by the hot stock. Cover and simmer for 15-20 mins.
To serve, turn on the grill, and toast the bread. Ladle the soup into heatproof bowls. Put a slice or two of toast on top of the bowls of soup, and pile on the cheese. Grill until melted. Alternatively, you can complete the toasts under the grill, then serve them on top.

Amy Sinclair

Amy Sinclair is the editor of New Idea Food. She is a former weekly magazine editor who loves all things food, cooking and eating - especially the eating! When she's not looking after her three children, you'll find her in the kitchen or busily hiding online shopping purchases from her husband.