This is something simply gorgeous and typically French!
Ingredients to making a French Onion Soup
50 g butter
4 large brown onions, sliced
1 tbsp flour
1 clove garlic, finely sliced
200 ml white wine
1.5 l boiling water
2 pinches Sea salt & freshly ground black pepper
1 tsp Sugar (optional)
12 slices Baguette, cut 1cm thick
150 g Gruyere cheese, grated
Method to making French Onion Soup
- Pre-heat the oven to 200 °C.
- Place a large non-stick saucepan over a high heat
- Melt the butter without letting it brown.
- Add the onions and soften for 5 minutes, stirring frequently.
- Season with 8 pinches of salt and 1 pinches of pepper.
- Continue cooking the onions for 20–30 minutes to achieve an even, rich brown caramel colour. Stir every 2–3 minutes to prevent burning.
- Sprinkle the flour on a baking tray and cook in the oven for 8–10 minutes, until it is very lightly colored.
- Stir the flour into the caramelized onions and mix thoroughly.
- Add the garlic and mix in.
- Gradually stir in the white wine and one-third of the boiling water. Whisk well and add the remaining water.
- Bring to the boil, skim off any impurities from the surface and simmer for 15 minutes.
- Taste and correct the seasoning, adding the sugar if required.
- Arrange the baguette slices on a baking tray and sprinkle two-thirds of the grated Gruyere cheese over them.
- Place under a hot grill for 3–4 minutes to melt and slightly brown the cheese.
- Serve the soup in bowls, with the croûtons on top.
- Serve the remaining Gruyere separately.