Transport yourself back to that bistro, on a cobblestoned street of Paris, with this humble version of the French onion soup. Use the best brown onions you can find and don’t skimp on the cheese.
Requirements: large (heavy-based) saucepan
Preparation and cooking time: 60 minutes
- 60g unsalted
- 8 brown onions, finely sliced
- 200 ml dry white wine
- 1 Lt (4 cups) The Stock Merchant Beef Stock
- 1 Lt (4 cups) water
- 4 sprigs thyme
- 3 stalks of parsley
- 1 bay leaf
- sea salt and freshly ground black pepper
- 1 baguette, sliced diagonally into 1 cm rounds, toasted
- 150g grated Gruyere cheese
- Melt butter in a heavy based saucepan over medium low heat.
- Add onions and sauté for 20-25 minutes, until golden brown. Stir frequently, scraping down sides and bottom of pan.
- Add wine and reduce by a third.
- Tie the thyme, parsley and bay leaf together with kitchen string to form the bouquet garni and add to pan.
- Add stock, water and 50g of grated cheese and bring to the boil. Simmer covered for 20-25 minutes. Season with salt and pepper.
- To serve, cover baguette rounds with remaining cheese and grill until cheese melts.
- Ladle soup into 6 bowls and top with toasted cheese baguette rounds.
Adapted from a recipe by Stephane Reynaud in Ripailles.