French onion soup

1 hour 45 minutes


French onion soup

  • 1kg medium onion, brown, sliced
  • 5 tbsp of olive oil
  • 6 sprigs of thyme
  • salt
  • pepper
  • 1 tsp soft brown sugar
  • 2 garlic cloves, large, peeled and crushed
  • 250ml of dry white wine
  • 1.5l beef stock
  • 3 tsp veal jus

Gruyère toasts

  • 12 slices of baguette
  • 250g of Gruyère


Preheat the oven to 200°C/gas mark 6
Add the sliced onions, olive oil and thyme sprigs to a large heavy duty roasting tray, season with salt and pepper and toss to combine. Cover with foil and place in the oven for 45 minutes, giving the onions a stir halfway through
After 45 minutes, remove the foil and the thyme springs. Stir and sprinkle over the sugar then roast uncovered for 15 minutes
Add the crushed garlic, stir well again and roast uncovered for a further 15 minutes
Remove the tray from the oven and place over a medium heat on the hob. Add the wine, stir well and allow to bubble briskly for a 3–4 minutes
Spoon the onion and wine mixture into a large saucepan and add the beef stock. Bring the soup to a gentle simmer and cook for 10 minutes
Meanwhile, toast the baguette slices in the oven for 10 minutes, turning them over halfway through until crisp but not too coloured
Preheat the grill its highest setting
Add the veal jus to the onion soup to taste, season with salt and pepper if required and stir well. Continue to simmer for a further 5 minutes
Ladle the soup into heatproof bowls and top each with two toasted baguette slices
Scatter over the grated Gruyère and sprinkle over a few thyme leaves. Place the bowls under the grill until the cheese is bubbling then serve immediately