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
Contains alcohol
Better version
Slow-cooked onions deglazed with white wine and topped with Gruyre.
Per serving£1.60
Total cost£6.40
Time1 hr 10 min
Ingredients for 4
- 6 onions , thinly sliced
- 40 g butter
- 1 tbsp olive oil
- 1 tsp caster sugar
- 150 ml dry white wine
- 1 tbsp plain flour
- 900 ml good beef stock
- 1 bay leaf
- 4 slices sourdough baguette
- 100 g Gruyre , grated
- salt and pepper , to taste
Method
- Melt the butter with the oil and cook the onions with the sugar over a low heat for 40 minutes until jammy and caramelised.
- Stir in the flour and cook for 1 minute, then pour in the wine and let it bubble away for 2 minutes.
- Add the beef stock and bay leaf, then simmer for 15 minutes and season.
- Toast the baguette slices and pile on the Gruyre.
- Ladle the soup into ovenproof bowls, top each with a cheese toast and grill until bubbling and golden.
Equipment
- heavy saucepan
- ovenproof bowls
- 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.
