Onion soup

55 min · serves 4

All the flavour comes from one step. The onions have to go properly deep brown, and that takes about half an hour.

Ingredients

• 800 g Onions
• 40 g Unsalted butter
• 15 ml Cooking oil
• 1000 ml Beef stock
• 100 ml White wine, or more stock
• 4 slices Baguette
• 120 g Grated Gruyère or mozzarella
• 2 g Dried thyme
• 6 g Salt and pepper

Method

1. Slice the onions thinly from root to tip.
2. Melt the butter with the oil in a heavy pot and add all the onion with a pinch of salt.
3. Cook over medium-low heat for about thirty minutes, stirring every few minutes, until the onions collapse and turn deep brown.
4. Add the white wine, scrape the base of the pot and let the alcohol cook off.
5. Add the stock and thyme, simmer fifteen minutes, then season.
6. Toast the bread until dry so it holds up in the soup.
7. Ladle the soup into heatproof bowls, float the bread on top and cover it thickly with cheese.
8. Put the bowls under the grill for a few minutes until the cheese melts and blisters.

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