French Onion Soup
Deeply caramelised onions in a rich broth, topped with toasted bread and melted gruyère.
Ingredients
- 6 large onions, thinly sliced
- 50g butter
- 1 tbsp flour
- 150ml white wine
- 1.2L beef stock
- 2 bay leaves
- Thyme
- 4 slices baguette
- 150g gruyère, grated
Method
Cook the onions slowly in butter over low heat for 45 minutes, stirring often, until deeply caramelised.
Stir in the flour and cook for 1 minute, then add the wine and let it reduce.
Add the stock, bay leaves and thyme, and simmer for 30 minutes.
Ladle into oven-proof bowls, top with a slice of toasted baguette and a generous layer of gruyère.
Grill until the cheese is bubbling and golden, then serve immediately.
More recipes
All →
Pandoro
A star-shaped, buttery vanilla Christmas cake from Verona, dusted with icing sugar.
Green Bean and Goat Cheese Salad
Crisp green beans with creamy goat cheese and toasted hazelnuts.
Moroccan Couscous Salad
A vibrant, herby couscous salad with roasted vegetables and citrus dressing.
.jpg?width=1200)
Panettone
A tall, soft leavened cake studded with candied fruit and raisins - the Italian Christmas classic.