Description

A savory and comforting French onion soup made with slowly caramelized onions in a rich broth, topped with toasted baguette slices and melted Gruyère cheese.

Ingredients

50 g butter
1 tbsp olive oil
6 large white onions, thinly sliced
1½ tbsp caster sugar
200 ml dry white wine
2 litres beef or vegetable stock
3 bay leaves
1 sprig rosemary
Salt and freshly ground black pepper
½ baguette
Dijon mustard, for spreading
25 g Gruyère cheese, grated

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Instructions

Heat butter and oil in a large saucepan. Add onions and cook over high heat for 2–3 minutes, then cover and reduce heat. Cook for 10 minutes until softened.
Remove lid, add sugar, salt, and pepper. Cook uncovered for 15 minutes, stirring occasionally, until onions are deep golden and caramelized.
Preheat grill to medium-high. Add wine to the onions and boil for 2–3 minutes.
Add stock, bay leaves, and rosemary. Bring to a boil, then simmer for 10 minutes. Remove herbs and adjust seasoning.
Slice baguette and toast one side under the grill. Spread the untoasted side with mustard, top with Gruyère, and grill until melted.
Ladle soup into bowls and top each with a cheesy crouton. Serve hot.

Notes

Can be made up to 4 days in advance and reheated.
Croutons can be prepared ahead and grilled before serving.
For a vegetarian version, use vegetable stock.
Caramelizing the onions thoroughly is key to flavor.