French Onion Soup Recipe With Garlic & Croutons

The secret to this classic French onion soup recipe is getting a good colour on the onions at the initial cooking stage, so settle in with a glass of chilled wine and prepare yourself for some patient stirring. Your hard work will be amply rewarded by bags of deep, caramelised flavour in this rich soup from Martin Wishart

Ingredients

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Soup

3 tbsp of vegetable oil
50g of unsalted butter
500g of red onion, finely sliced
500g of Spanish onion, finely sliced
4 garlic cloves, peeled and finely sliced
50g of smoked bacon
120ml of cognac
30ml of dry cider
35g of flour
1.5l beef stock
salt
white pepper, freshly ground

Cheese and garlic croutons

1 baguette
4 tbsp of olive oil
1 garlic clove, peeled and finely sliced
30g of Parmesan, finely grated
30g of Emmental, finely grated

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Place a large, heavy-based pan on the stove. When the pan is hot, add the oil and melt the butter then add the onions, garlic and bacon

3 tbsp of vegetable oil
50g of unsalted butter
500g of red onion, finely sliced
4 garlic cloves, peeled and finely sliced
50g of smoked bacon
500g of Spanish onion, finely sliced

Cook over a medium heat for 15-20 minutes, stirring so they become soft and a deep golden brown

Add the cognac and set it alight so the alcohol burns off. Pour in the cider and bring to the boil, stirring constantly, until the liquid has reduced by two-thirds

120ml of cognac
30ml of dry cider

Stir in the flour then add the stock and a pinch of salt. Bring to the boil, skimming off any scum that rises to the surface, then turn down the heat and simmer for about 30 minutes

35g of flour
1.5l beef stock
salt

Check the seasoning and add salt and freshly ground pepper if required

salt
white pepper, freshly ground

To make the croutons, set the oven to 180˚C/Gas mark 4. Cut the baguette into 18 slices, about 1cm thick. Place on a baking sheet, drizzle with olive oil and bake until golden brown

1 baguette
4 tbsp of olive oil

Rub the cooked croutons with the garlic, sprinkle with the cheese and place under a hot grill until the cheese turns golden brown

1 garlic clove
30g of Parmesan
30g of Emmental

Serve the soup in large bowls with the croutons on top

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Martin Wishart

Although steeped in the techniques of the classical French kitchen, Martin Wishart’s culinary imagination has a distinctly contemporary edge.

Gratinée des halles - French onion soup

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