There can’t be too many dishes more french than the classic french onion soup. I love the earthy sweetness of this soup and it’s a perfect go to dish for colder nights.
Stand alone this soup is great but match this with my savoury cheese on toast and you have a meal even the french would be proud of.
Mikes french onion soup
Serves 4
- 3 Tbsp butter
- 6 medium onions, peeled and sliced thin
- 1 Tbsp olive oil
- 1 1/2 cups dry white wine
- 6 cups beef stock
- small bunch of thyme
- 2 bayleaves
Savoury cheese on toast
- 1 sourdough baguette
- 1 garlic clove, cut in half
- 1/2 cup grated parmesan cheese
Take a cast iron or similar pot and melt the 3 Tbsp of butter over a low heat. Add the onion and cook until soft. Continue to cook until the onions are a rich golden brown. This will take a 30-40 minutes so low and slow is good.
Add the wine and turn up the heat, cook until all the liquid has reduced.
Add in the thyme, bayleaf and beef stock. Season with salt and a good crack of pepper.
Cook for a further 20-30 minutes.
Remove the thyme and bayleaves and portion soup into oven proof ramekins.
Turn your oven onto grill and slice your sourdough baguette into 2 cm thick slices and toast until golden. Sprinkle with parmesan cheese. Lay bread onto the top of your soup bowl and grill for 8 minutes to until the cheese is bubbling.