Name: French onion soup
Prep time: 25 min
Cook time: 80 min
Total time: 105 min
Yield: 4 - 6
Ingredients: 2 tbsp extra-virgin olive oil, plus extra for drizzling; 100 gm butter; 800 gm brown onions, thinly sliced; 800 gm red onions, thinly sliced; 3 garlic cloves, crushed; 2 litres beef stock; 6 black peppercorns; 6 thyme leaves; 2 bay leaves; 35 gm plain flour; 60 ml apple cider vinegar; 12 2-cm thick slices baguette, cut on the diagonal; 60 gm each finely grated parmesan and Gruyère; ¼ cup thyme leaves

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.

Serves 4 - 6

Prep

25M

Cook

1H 20M

Total

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.

Ingredients

2 tbsp extra-virgin olive oil, plus extra for drizzling

100 gm butter

800 gm brown onions, thinly sliced

800 gm red onions, thinly sliced

3 garlic cloves, crushed

2 litres beef stock

6 black peppercorns

6 thyme leaves

2 bay leaves

35 gm plain flour

60 ml apple cider vinegar

12 2-cm thick slices baguette, cut on the diagonal

60 gm each finely grated parmesan and Gruyère

¼ cup thyme leaves

Method

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.

Profile Dominic Smith

Styling by Olivia Blackmore