French Onion Soup

This hearty classic French soup is perfect for a Sunday lunch or supper. For a more luxurious, richer soup, add 2 – 3 tablespoons Cognac (or Port) just before topping with the croutons.

 

Inroduction

About this Recipe

By: Sheridan Rogers

Make sure to use a good quality beef stock for depth of flavour and to cook the onions for at least 30-40 minutes. The more caramellised they are, the deeper their flavour. I recently had this soup at a bistro in the Marais, Paris, and the chef had placed a whole slightly burnt roasted onion in the middle which really added to the depth of flavour.
I keep my onions in the fridge which means I don’t cry  so much when slicing them.
Mozzarella, gouda or Swiss cheese can be substitute for the gruyere cheese.

 

 

Ingredients

Serves 4

 

     

    • brown onions, 750g, peeled and sliced
    • unsalted butter, 60g (or more for a richer soup)
    • garlic, 2 cloves, finely chopped
    • bay leaf, 1
    • fresh thyme, 3 sprigs
    • sugar, 1 teaspoon
    • Dijon mustard, 1 tablespoon
    • plain flour, 1 tablespoon
    • dry red or white wine, 125ml
    • good-quality beef stock, 1.375 litres
    • salt and freshly cracked pepper
      For the croutons:
    • French baguette, 12 slices
    • Dijon mustard
    •  gruyere cheese, 100g, grated (or more, if liked)
    • parmesan cheese, 50g, grated (or more, if liked)

     Put the onions, butter and garlic into a large heavy pan. Add the bay leaf and thyme, cover and leave over medium-low heat for 15 – 20 minutes until onions have softened, stirring occasionally.  Remove lid, sprinkle over the sugar and cook onions another 30 minutes until golden brown all over, stirring frequently.
    Remove from heat and  stir through the Dijon mustard. Sprinkle over the flour.  Stir to combine, return to heat and cook 2 – 3 minutes, stirring all the time. Add the wine and simmer until almost evaporated.  Pour in the hot stock and season to taste.  Leave to simmer for 30 – 40 minutes, skimming the top occasionally. Remove the herbs.
    Note: can be pre-prepared up to here.
    For the croutons: heat the grill. Spread the slices of bread with mustard and top with the combined cheeses.  Place under the grill under cheese bubbles and turns golden.
    Ladle the hot soup into individual heatproof bowls or into a soup tureen (or you can leave it in the saucepan if the handle is ovenproof).  Place the croutons on top and serve immediately.

    Tip: you can use vegetable stock instead of beef stock if making this for vegetarians.