French Onion Soup

Method

1. 01

   Slice the onions evenly

   Cut the peeled onions from root to tip into 3 mm slices. Separate the layers, mince the garlic and grate the cheese. Keep the bread dry until toasting.

   

2. 02

   Soften under a lid

   Melt butter with oil in a heavy 5 L pot over medium heat. Add onions and half the salt, stir well, cover and cook 10 minutes, stirring twice. They should soften without dark edges.

   

3. 03

   Develop a deep golden colour

   Uncover and cook over medium-low heat for 40–50 minutes, stirring every 3–5 minutes. When fond catches, add 20 ml reserved water and scrape gently. Stop at an even deep gold, before any black patches form.

   

4. 04

   Cook the flour and reduce the wine

   Add garlic and stir 1 minute. Sprinkle in flour and cook another minute. Pour in the wine, scrape the bottom and simmer over medium heat for 3–4 minutes until the liquid is reduced by about half.

   

5. 05

   Simmer the broth

   Stir in stock, thyme, bay and pepper. Bring to a boil, then simmer gently uncovered for 30 minutes. Remove the whole herbs and taste before adding the remaining salt; the broth should be savoury without tasting harsh.

   

6. 06

   Toast the baguette

   While the soup simmers, heat the oven to 200°C. Arrange bread slices on a tray and toast 8–10 minutes, turning once, until dry and golden. Set out four broiler-safe soup bowls on a rimmed baking tray.

   

7. 07

   Gratinate and serve

   Heat the top grill to 230°C. Fill the bowls, add two toast slices each and divide the cheese over them. Grill 2–4 minutes until bubbling with brown spots. Use oven gloves, rest 3 minutes and finish with parsley.