French onion soup with Gruyére toasts
This delicate and enduring classic soup is bursting with flavour and delicious served with crusty slices of fresh baguette
SERVES
6
PEOPLE
PREP TIME
20
MINUTES
COOKING TIME
60
MINUTES
Ingredients
1.35kg onions
50g butter
1.7 l stock
salt
pepper
6 slices of baguette, 1cm thick toasted
75g grated Gruyére cheese
Method
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 pepper, bring to the boil and cook for a further 10 minutes. Taste and correct seasoning.
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.
Note: Hold your nerve, the onions must be very well caramelised otherwise the soup will be too weak and sweet.
