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
Ultimate version
Butter-caramelised onions, beef and red wine broth, brandy and a Gruyre-Comt gratine.
Per serving£3.13
Total cost£12.50
Time1 hr 50 min
Ingredients for 4
- Soup
- 8 onions , thinly sliced
- 60 g unsalted butter
- 2 cloves garlic , crushed
- 2 tbsp brandy
- 200 ml dry red wine
- 1 l fresh beef stock
- 2 thyme sprigs
- 1 bay leaf
- Gratine
- 4 slices day-old sourdough
- 120 g Gruyre , grated
- 60 g Comt , grated
- sea salt and black pepper , to taste
Method
- Melt the butter and cook the onions over a low heat for 60 minutes, stirring often, until mahogany and deeply caramelised.
- Add the garlic for the last minute, then pour in the brandy and flame it off, followed by the red wine; reduce by half.
- Add the fresh beef stock, thyme and bay, then simmer gently for 25 minutes; discard the herbs and season carefully.
- Toast the sourdough and rub lightly with a cut garlic clove.
- Ladle the soup into ovenproof bowls, float a crouton on each and blanket with the mixed Gruyre and Comt.
- Grill until the cheese is molten, blistered and bubbling over the rim, then serve at once.
Equipment
- heavy casserole
- 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.
