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French Onion Soup
French onion soup is a classic for a reason. It’s delicious, rich and so comforting – literally a hug in a bowl. The ingredient list isn’t long but quality is important: using high-quality beef stock makes all the difference.
- Prep Time: 20 minutes
- Total Time: 2 hours
- Yield: 4 1x
Ingredients
Scale
- 50g unsalted butter
- 2 tbsp extra-virgin olive oil
- 4 white onions, thinly sliced
- 1 large garlic clove, thinly sliced
- 1 litre rich, good-quality beef stock
- 150ml dry sherry
- 2 sprigs thyme
- 1 fresh bay leaf
- ½ baguette
- 100g gruyere
- sprinkle of fresh chives, finely chopped
Instructions
- Melt the butter and olive oil in a large saucepan set over a medium heat. Add the onions and garlic and season generously with salt and pepper. Cook, stirring occasionally, until softened and caramelised, 45 mins to 1 hour.
- Add the sherry, bring to a boil and simmer until mostly reduced, then add the beef stock, thyme and bay leaves. Cook, stirring occasionally, for a further 30 minutes, or until reduced to your desired consistency.
- Heat your oven to 220C. Slice the baguette, arrange in a single layer on a baking tray and bake, flipping once halfway through, until golden on both sides.
- Divide the soup between heatproof bowls, top with toasted baguette and some grated gruyere. Bake until the cheese is bubbling and golden brown, 6 to 8 minutes, then top with chives, serve and enjoy.
This has been our go to soup this winter.
I’m so glad you’ve been enjoying it so much!