French onion soup

French onion soup is a bistro classic for good reason. For this recipe, we've given an already rich soup some extra luxe touches, because you may as well go all in on decadence.

Photo: James Moffat

James Moffat
4 - 6
1H 20M
1H 45M

French onion soup is truly a bowl of comfort: from the caramelised, buttery onions and aromatic broth to the melted-cheese topped crusty baguette, it’s a soup that will warm you from the inside out. This soup is so rich that even a little goes a long way.



1.Heat oil and butter in a large heavy-based saucepan over medium heat. Add onions and garlic, cover with lid, and cook, stirring frequently, until onions are soft (20 minutes). Remove lid, reduce heat to low and cook, stirring frequently, until onion is deep golden and caramelised (55-60 minutes).
2.Meanwhile, place stock, peppercorns and herbs in a saucepan over medium-high heat and bring to the boil. Cover and keep warm until needed. Strain stock before using.
3.Scatter flour over onions and cook, stirring continuously, until flour is toasted (1-2 minutes); stir in vinegar until combined. Gradually stir in hot stock. Bring to the boil, then reduce heat to medium and simmer until slightly thickened (5-6 minutes); season to taste.
4.Preheat oven to 220˚C. For croûtons, place baguette in a large bowl and drizzle with extra oil, season to taste and toss to combine. Place on an oven tray and scatter over cheese and thyme leaves. Bake until cheese is melted and golden (5 minutes). Divide soup among bowls and serve with croûtons.

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