French Onion Soup

Let's cook

1. 1

   Commit to the caramelisation

   Cook the sliced onions in the butter and oil over medium-low heat with the sugar and salt for 45–55 minutes, stirring every few minutes. They should reduce to a deep brown jam.

   💡

   There is no shortcut. Onions caramelised in fifteen minutes are just browned onions and the soup will taste thin.

2. 2

   Deglaze repeatedly

   Whenever a brown crust builds on the base of the pan, add a splash of water and scrape it up. Each time you do this the onions get darker.

3. 3

   Wine and flour

   Add the wine and reduce until nearly dry. Stir in the flour and cook 2 minutes.

4. 4

   Simmer the soup

   Add the stock, thyme, and bay. Simmer 30 minutes, then season and add the sherry vinegar.

   💡

   The vinegar at the end cuts the sweetness and makes the whole thing taste less flat.

5. 5

   Toast the croutons

   Toast the baguette slices until dry and hard, so they float rather than dissolve.

6. 6

   Grill the tops

   Ladle into oven-safe bowls, float two croutons on each, pile with gruyere, and grill until bubbling and browned in patches.

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