French Onion Soup

A classic French dish made with caramelized onions and beef stock or broth.

At a glance

Ingredients

6 large red or brown onions
60ml (4 tbsp) extra virgin olive oil
30g (2 tbsp) butter
1 tsp white sugar
2 cloves garlic, finely chopped
sea salt to taste
2 litres beef stock, chicken stock, or a mix of both
125ml dry white wine or dry vermouth
2 bay leaves
1 tbsp fresh thyme leaves (or ½ tsp dried thyme)
½ tsp freshly cracked black pepper
2 tbsp brandy (optional)
8 thick slices of baguette or crusty sourdough
150g grated Gruyère cheese
2 tbsp grated Parmesan cheese (optional)

Method

1. Peel the onions and slice them thinly from root to tip. You should end up with about 10 cups of sliced onions.

2. In a large heavy-based pot (about 5 to 6 litres), heat 3 tbsp of olive oil over medium heat. Add the onions and stir to coat. Cook, stirring occasionally, for 15–20 minutes, until softened.

3. Turn the heat up to medium-high. Add the remaining tablespoon of olive oil and the butter. Continue cooking, stirring often, for another 20–30 minutes until the onions are deeply golden and caramelised.

4. Sprinkle over the sugar and a good pinch of salt. Cook for another 10–15 minutes until the onions are richly browned and jammy. Stir in the garlic and cook for 1 minute more.

5. Pour in the white wine or vermouth. Stir well, scraping up all the browned bits from the bottom of the pot – that’s where the flavour lives.

6. Add the stock, bay leaves, and thyme. Bring to a gentle simmer, then cover and reduce heat to low. Simmer for 30 minutes to allow the flavours to develop.

7. Remove the bay leaves. Taste and season with more salt and pepper if needed. Add the brandy if using, and stir through.

8. Preheat your grill. Toast the baguette slices until golden on both sides. Ladle soup into oven-safe bowls, top with a slice of toasted bread, and sprinkle generously with Gruyère and a little Parmesan. Grill until bubbly and golden.