A Parisian Classic
Few dishes are as comforting as a properly made French onion soup. The key is patience — deeply caramelized onions, rich beef stock, and of course, aged Gruyère that creates that magnificent golden crust.
Ingredients (Serves 6)
- 8 large yellow onions, thinly sliced
- 4 tablespoons butter
- 2 tablespoons olive oil
- 1 teaspoon sugar
- 2 cloves garlic, minced
- 8 cups beef stock
- 1/2 cup dry white wine
- 2 bay leaves, thyme
- Baguette slices, toasted
- 300g aged Gruyère, grated
Method
Step 1: In a large pot, melt butter with olive oil. Add onions and sugar. Cook over medium-low heat for 45-60 minutes, stirring frequently, until deeply golden brown.
Step 2: Add garlic, cook for 1 minute. Deglaze with wine, scraping up any brown bits. Add stock, bay leaves, and thyme. Simmer for 30 minutes.
Step 3: Ladle soup into oven-safe bowls. Top with toasted baguette and a generous amount of Gruyère. Broil until cheese is bubbling and golden.
The Cheese: Use aged Gruyère (12 months minimum) for best results. Its nutty complexity stands up to the rich broth while melting beautifully.
