Deeply caramelised onions in rich beef broth, topped with gruyère croutons. Winter in a bowl.
1 hr 30 minTotal time
4Serves
3Steps
FrenchCuisine
Method
- Finish
Caramelise onions
Cook onions in butter over low heat, stirring occasionally, 45–60 minutes until deep golden.
Why: Low and slow is the only way to proper caramelisation.
Cook from here - Finish
Deglaze
Add wine and scrape the pan. Add stock, bay and thyme. Simmer 20 minutes.
Why: Wine adds acidity to balance sweet onions.
Cook from here - Serve
Gratiné
Ladle soup into ovenproof bowls. Top with baguette and cheese. Grill until bubbling.
Why: Gratinated top is the signature finish.
Cook from here
Chef's tip
A splash of sherry vinegar at the end lifts the whole bowl.
