French Onion Soup with Gruyére Toasts

French onion soup is probably the best known and loved of all French soups.

It was a favourite for breakfast in the cafés beside the old markets at Les Halles in Paris and is still a favourite on bistro menus at Rungis market. In France this soup is served in special white porcelain tureens. Serve with a glass of gutsy French vin de table.

Serves 6

1.35kg (3lb) onions 55g (2oz) butter 1.7litre (3 pints) good homemade beef, chicken stock or vegetable stock Salt and freshly ground pepper

To finish: 6 slices of baguette, 2 inch (1cm) thick, toasted 85g (3oz) grated Gruyére cheese

Peel the onions and slice thinly. Melt the butter in a saucepan. Add the onion and cook on a low heat for about 40-60 minutes with the lid off, stirring frequently — the onions should be dark and well caramelised but not burnt.

Add the stock, season with salt and freshly ground pepper, bring to the boil and cook for a further 10 minutes.

Ladle into deep soup bowls, put a piece of toasted baguette covered with grated cheese on top of each one.

Pop under the grill until the cheese melts and turns golden.

Serve immediately but beware — it will be very hot. Bon appetit!

Useful tip: Hold your nerve: The onions must be very well caramelised otherwise the soup will be too weak and sweet.