This classic version that I am sharing with you is made with good-quality beef broth or vegetable stock, caramelised onions, and topped with oozing Gruyère cheese croutons.
Aged Gruyère is the key to getting the bubbling crust because it’s rich, smooth, and melts easily, but you can also use blue cheese, Comté or some good aged British cheddar.
Sometimes I will add a splash of sherry or a cup of stout to the broth — both bring wonderful and very different flavours. It really is the perfect soup at this time of the year, rich in flavour, warming and utterly delicious as a light supper.
French onion soup with cheesy croutons
Serves: 4
Preparation time: 20mins
Cooking time: 40mins
Serve with: Réserve de Pizay Beaujolais Villages, £8 at the Co-op
Ingredients
For the soup
- 900ml good-quality beef broth
- 100g butter
- 8 white onions, peeled, halved and thinly sliced
- 2 garlic cloves, crushed
- 1 tsp brown sugar
- 1 tsp dried oregano, fresh thyme or rosemary
For the cheese croutons
- 4 slices of sourdough bread
- 80g Gruyère cheese, grated
- sea salt and freshly ground black pepper
Method
1. Preheat the oven to 200C or Gas Mark 6.
2. Place a heavy-bottomed saucepan over a medium heat and add the butter. Once the butter has melted, turn down the heat to low and stir in the onions. Cover and leave to cook for 10 minutes, until soft.
3. Next stir in the brown sugar and garlic and let the onions brown uncovered and slightly caramelise, stirring every few minutes until they become a deep golden colour. Stir in a teaspoon of the dried oregano, fresh thyme or rosemary. Season with sea salt and freshly ground black pepper.
4. Pour in the beef broth and allow to cook for a further 30 minutes.
5.To make the cheesy croutons sprinkle the Gruyère cheese on top of the slices of sourdough bread and pop under a grill to melt.
6. Serve the onion soup in heated bowls and place the croutons on top.
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