White onion soup

On a cold winter's day, try Ed Baines's recipe for a rich, tasty onion soup, garnished with croutons and cheese
By Ed Baines
White onion soup
  • Rating:
  • Serves: 4-6
  • Cook Time: 15 minutes
  • Prep Time: 15 minutes
  • Effort: easy

Ingredients

Main

  • 55 g butter
  • 2 tbsp olive oil
  • 4 large onions, finely sliced
  • 4 sticks celery
  • 2 cloves garlic, chopped
  • 300 ml white wine
  • 1 bay leaf
  • 1 bouquet garni
  • 1 bunch of parsley, finely chopped
  • 1.2 litres fresh veal or chicken stock
  • 1 tsp salt

For the garnish:

  • croutons, for sprinkling
  • freshly grated gruyère cheese

Method

1. Heat together the butter and olive oil in a large, heavy-based saucepan until the butter has melted.

2. Add the onion, celery and garlic and fry gently over a low heat for 10 minutes, until everything has softened.

3. Add the white wine, increase the heat and cook until the wine has reduced by a third.

4. Add the bay leaf, bouquet garni, parsley, stock and salt. Bring to the boil, reduce the heat and simmer gently, partly covered, for 2 hours.

5. Finish with croutons and grated gruyère cheese.

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