Starters
French
FrenchFrench Onion Soup
Deeply caramelised onions in a rich broth, topped with cheesy toast. The tiers climb from a quick stock-cube version to a proper beef-and-wine bistro bowl with a Gruyre crouton.
Nut-free
Budget version
Quick-caramelised onions in stock-cube broth with a Cheddar toast.
Per serving£0.80
Total cost£3.20
Time45 min
Ingredients for 4
- 4 onions , thinly sliced
- 30 g butter
- 1 tbsp vegetable oil
- 1 tsp plain flour
- 800 ml beef stock , from cubes
- 4 slices baguette
- 60 g Cheddar , grated
- salt and pepper , to taste
Method
- Melt the butter with the oil and cook the onions over a medium heat for 25 minutes, stirring, until deep golden.
- Stir in the flour and cook for 1 minute, then pour in the beef stock.
- Simmer for 10 minutes and season to taste.
- Toast the baguette slices, top with Cheddar and grill until melted.
- Ladle the soup into bowls and float a cheese toast on each.
Equipment
- saucepan
- grill
The three ways, side by side
Budget
Quick-caramelised onions in stock-cube broth with a Cheddar toast.
Better
Slow-cooked onions deglazed with white wine and topped with Gruyre.
Ultimate
Butter-caramelised onions, beef and red wine broth, brandy and a Gruyre-Comt gratine.
