French Onion Soup
A France snack. Ready in about 1 hour 15 minutes. Difficulty: medium.
- 25 minPrep (about)
- 50 minCook (about)
- 1 hr 15 minTotal time
- 4Servings
- MediumDifficulty
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Join the waitlist Not nowIngredients
Fresh & other
- 2 ¼ oz butter
- 2.8 lb onions
- 1 ¼ tsp sugar
- 5 garlic cloves
- 2 ½ tbsp all-purpose flour Shopping tip: All-purpose flour (UK: plain flour).
- 1 ¼ cups + 1 tbsp dry white wine
- 5 ¼ cups beef stock Shopping tip: Beef broth (carton or can), or a beef bouillon cube in hot water.
- 5 bread
- 6 oz gruyre
Sauces & oils
- 1 ½ tbsp olive oil
How to make it
Steps in our own plain words.
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Melt your butter with the oil in a big heavy-based pan.
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Add the onions.
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Fry using the lid on for 10 mins till soft.
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Sprinkle in the sugar.
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Cook for 20 mins more, until caramelised.
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Stir often.
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The soft, full of flavour and onions should be golden when pinched between your fingers.
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Take care towards end.
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Do it to ensure that they don’t burn.
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Add your garlic for your final few mins of your onions’ cooking time.
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Sprinkle in the flour.
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Stir well.
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Increase the heat.
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Keep stirring as you gradually add your wine, followed by the hot stock.
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Cover.
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Simmer for 15-20 mins, to serve.
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Turn on your grill, and toast the bread.
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Ladle the soup into heatproof bowls.
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Put slice or two of toast over the top of your bowls of soup, plus pile on the cheese.
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Grill until melted.
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Alternatively, you can complete your toasts under the grill.
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Serve them on top.
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Join the waitlistRecipe from TheMealDB, adapted from the original. Steps rewritten in our own words. Times are estimates.