French Onion Soup Recipe a Bistro Classic
Imagine a steaming bowl of French onion soup (soupe à l’oignon) with a cheesy gratin topping in a lively Parisian bistro. Today the dish is almost synonymous with the French capital, but it is entirely possible to find this soup on a menu in Provence during the colder winter months.
Traditionally made with a beef broth, you can substitute a vegetable broth for a vegetarian version of the soup. The key to whichever version you make is caramelizing the onions for the intense flavour.
French Onion Soup
- 2 oz Butter
- 2 tbsp Thyme Leaves
- 2 lbs Brown Onions thinly sliced
- 3 tbsp Dry Sherry
- 40.6 oz Water or Beef or Chicken Stock fresh, cube or concentrate
- 1 Baguette sliced
- 1 Garlic Clove halved
- 3 tbsp Olive Oil extra virgin
- 10 oz Swiss Cheese grated
- Heat the butter with 2 tbsp olive oil in a large pan and gently cook the onion and thyme until the onion is softened but not too browned – about 20 minutes.
- Increase the heat slightly and cook for 15 minutes, until the onion becomes dark golden, sticky and caramelized, stirring now and again to stop it from catching.
- Add the sherry and simmer for 2-3 minutes, then add the stock and bring to a boil.
- Simmer for 10 minutes.
- Meanwhile, toast the bread, rub each slice with garlic, then drizzle with a little oil.
- Sprinkle with the cheese and grill until golden and bubbling.
- Serve the soup with the cheese croutons on top.