French Onion Soup Recipe

(serves 6–8)

Ingredients

• 1 tbsp olive oil
• 4oz (115g) butter
• 3¼ lbs (1.5kg) onions, half roughly chopped, the other half chopped more finely
• A couple of bay leaves
• A small handful of chopped fresh thyme or 1 tsp dried thyme
• 3½ oz (100g) garlic, peeled and roughly chopped
• 1 bottle dry white wine
• 4 pints (2.3 litres) chicken or vegetable stock
• Salt and pepper

To serve:

• Handful of grated Gruyere cheese
• Thin slices of baguette or rustic bread – lightly toasted

Method

• Heat oil and butter in a large saucepan or stock pot until foaming hot and throw in the onions, thyme and bay leaf. Stir thoroughly and then reduce the heat right down and put the saucepan lid on. Cook for about 30 minutes stirring once or twice to check the onions have not stuck to the bottom of the pan.
• Remove the lid and increase the heat. Cook for approximately 20 minutes, stirring as required, until the onions are brown and caramelised.
• Add the bottle of wine and chopped garlic and boil quite fiercely (lid off) for approximately 20 minutes, stirring as required.
• Add the stock and reduce the heat to a very slow boil (lid off) and cook for 20 minutes or so.
• Season to taste with salt and pepper.

To serve, ladle into a warm soup bowl, float a slice of toasted baguette or similar on the soup and sprinkle with grated Gruyere. Place under a hot grill until the cheese is melted and browning.

This soup freezes really well and seems to cook better the more you make in one go, so double or triple up on the recipe and allow to cool before portioning up and freezing.

Stephen’s note: I personally like to make this a day or two in advance as the flavours improve and mellow slightly in the saucepan. A small glass of brandy poured into the saucepan as you reheat improves things even more!