Ingredients
Check off ingredients as you go
For 6 large bowls
- 900g (2 lbs) yellow onions
- 80g (6 tbsp) butter
- 20g (2 tbsp) flour
- 2L (8 cups) vegetable broth (or water)
- 10cl (scant ½ cup) dry white wine (optional)
- 1 bay leaf
- 1 sprig of thyme
- Salt, pepper
- To serve
- slices of baguette or country bread
- 200g (2 cups) grated Emmental cheese (or Gruyère or another cheese that melts well)
Preparing the French Onion Soup
- Peel and thinly slice the onions. Put them in a large pot with the butter and let them cook down over low heat for 20 minutes, stirring regularly so they don’t burn or stick. When they’re soft and golden, add the flour, mix, then pour in the white wine, broth, thyme, and bay leaf. Season with salt and pepper. Bring to a boil then continue cooking for 30 minutes at a simmer, half-covered.
- Preheat the oven to 200°C (400°F). Toast the baguette or bread slices.
- Remove the bay leaf and thyme, then pour the soup into oven-safe bowls. Place toasted bread topped with grated cheese in each bowl. Broil at 220°C (425°F) for 5 minutes (keep an eye on it). Serve immediately.
Tips and Make-Ahead
- Rub the baguette or bread with a garlic clove.
- Make the French onion soup the day before. On serving day, you’ll only need to reheat it and broil with the bread and cheese.