World Flavors Cookbook

Soupe a l'Oignon Gratinee

The great French onion soup — deeply caramelized onions in rich beef broth, crowned with a melted Gruyere crouton.

Cuisine: France

Ingredients

• 1kg yellow onions, thinly sliced
• 60g unsalted butter
• 1 tbsp olive oil
• 150ml dry white wine
• 1.2 litres beef stock
• 1 tsp fresh thyme
• Salt and pepper
• 4 thick slices baguette, toasted
• 150g Gruyere cheese, grated

Instructions

1. Cook onions in butter and oil over very low heat for 45-60 minutes until deeply golden.
2. Deglaze with white wine and reduce by half.
3. Add stock and thyme. Simmer 20 minutes. Season.
4. Ladle into ovenproof bowls. Top with toasted baguette and plenty of Gruyere.
5. Broil until cheese is bubbling and golden.