French onion soup: a taste of Paris in your kitchen

The combination of sweet onions, savoury broth, white wine, and melted cheese has captivated millions. It is often served in small crocks baked with a cheese toast. It's an economical dish yet truly impressive.

Onion is, of course, the main star of the soup. Its distinctive flavour comes from long caramelisation, which gives the soup sweet and slightly sugary notes. The whole dish is enhanced with the dry notes of white wine. You don’t have to worry about the alcohol as most of it evaporates during cooking, leaving just the added alcohol's flavour.

Ingredients:

• 80 grams of butter,
• 1.2 kilograms of onions,
• 3-4 sprigs of fresh thyme,
• 1 tablespoon of sugar,
• 2 bay leaves,
• 3-4 allspice berries,
• 200 millilitres of dry white wine,
• 3 tablespoons of wheat flour,
• 2 litres of beef broth.

Remaining ingredients:

• half a baguette,
• 2 tablespoons of melted butter,
• 150 grams of gruyere cheese.

Method of preparation:

Step 1. Melt butter in a pot and add onions, sliced into feathers. Cook over low heat, stirring occasionally. The onions should cook slowly without burning.

Step 2. Slice the baguette into slices and place on a baking sheet lined with parchment paper. Brush with melted butter and cook in an oven to 170°C for about 15 minutes.

Step 3. Add sugar, allspice, bay leaves, and thyme sprigs tied with a string to the onions. Once caramelised, gradually add white wine. Remove thyme, season with salt and pepper, and add a tablespoon of flour. Mix and pour in the broth. Bring to a boil.

Step 4. Pour a serving of soup into a small ramekin or ovenproof dish. Place a crouton on top and generously sprinkle with gruyere cheese. Bake in an oven preheated to 200°C for about 10 minutes.

Step 5. Serve the ready soup hot, straight from the oven. Enjoy!