French recipe
How to make French onion soup
Soupe à l'oignon gratinée
Paris
A rich soup of slowly browned onions in beef stock, topped with toasted bread and melted cheese and browned under the grill.
Ingredients
- 1 kg onions, thinly sliced
- 50 g butter
- 1 tablespoon flour
- 150 ml dry white wine
- 1.5 litres beef stock
- 8 slices of baguette
- 150 g Gruyère or Comté cheese, grated
- Salt and pepper
Method
- Melt the butter in a large pot and cook the onions over low heat for about 40 minutes, stirring often, until soft and deep golden brown.
- Sprinkle over the flour and stir for a minute.
- Pour in the wine, let it bubble for a minute, then add the stock. Simmer for 20 minutes and season.
- Toast the baguette slices.
- Ladle the soup into ovenproof bowls, float two slices of toast in each and cover with cheese.
- Grill until the cheese is melted and golden. Take care: the bowls will be very hot.
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