French Onion Soup

3.4/5 rating (12 votes)
  • Serves: 4
  • Prep Time: 15 mins
  • Ready in: 40-50 mins
  • Difficulty: Easy
  • Print:
French Onion Soup

What can be more comforting on a chilly day than a hot bowl of French onion soup? Especially with a thick slice of toasted baguette loaded with melty Emmental cheese

Ingredients

  • 6 tbsp olive oil
  • 8 medium onions, very finely sliced
  • 1 tbsp castor sugar
  • 3 cloves garlic, crushed
  • 200mls dry white wine
  • 600mls roughly strong beef stock, or canned consommé (can we get consommé, great talking piece)
  • 2 tbsp Worcester sauce
  • 4 long slices baguette, 1cm thick, no thicker
  • 100g grated Gruyere or Emmental cheese
  • 2 tbsp Brandy, optional
  • salt and freshly ground black pepper

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Method

  • Place the onions, oil, sugar, garlic into a pan and heat gently on the stove.
  • Once sizzling, stir well, cover turn the heat down and cook for 10 minutes to take a little colour.
  • Add the wine and reduce, then add the beef stock or consommé
  • Bring to the boil then add the Worcester sauce, salt and pepper and mix well.
  • Place the lid on and gently simmer for 30-40 minutes, or until the onions are really tender. Don’t rapidly boil….
  • Meanwhile, toast the bread on both sides, then pile on grated cheese, grill until melted and golden.
  • To serve, stir the Brandy into the soup, then ladle the soup into hot bowls and top with the cheese crouton.
  • Sprinkle with chopped parsley.

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