French onion soup

Supposedly invented by King Louis XV of France when he only had onions, butter and champagne in his hunting lodge, Matt Tebbutts favourite soup is delicious - even without the champagne!
By Matt Tebbutt
French onion soup
  • Rating:
  • Serves: 6
  • Cook Time: 45 minutes
  • Prep Time: 10 minutes
  • Effort: easy

Ingredients

  • 1 kg white onions, sliced
  • 50 g butter
  • a few bay leaves
  • 1 small bunches thyme
  • 1 heads garlic, cut in half
  • 20 g plain flour
  • 1/2 bottles white wine
  • 1/2 bottles port
  • beef stock, to cover

To serve

  • 200 g gruyère cheese, grated
  • 2 cloves garlic
  • Toasted croutons
  • 2 tbsp Dijon mustard

Method

1. Gently fry the onions in butter until they are see-through. Add the bay leaves, thyme and garlic.

2. Once the onions have coloured, add the flour and cook for another minute or two.

3. Add the white wine and reduce, then the port. Reduce some more.

4. Add the beef stock and simmer. Check the seasoning and adjust if necessary.

5. Serve with toasted croutons rubbed in garlic with a spoon of Dijon mustard and grated gruyère cheese floating on top of the soup.

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