French onion soup with cheesy croûtons

French onion soup with cheesy croûtons

By
From
James Martin's French Adventure
Serves
4
Photographer
Peter Cassidy

This is the best soup in the world, when it’s made right. The version served at Fouquet’s in Paris is hard to beat – apart from this recipe, of course!

Ingredients

Quantity Ingredient
25g butter
2 tablespoons olive oil
1kg white onions, finely sliced
2 sprigs of thyme, leaves picked
3 garlic cloves, finely chopped
50ml dry sherry
250ml white wine
2 tablespoons plain flour
1.2 litres veal or beef stock
1 teaspoon soft brown sugar
sea salt
freshly ground black pepper
1 small baguette, thickly sliced on the diagonal
110g gruyere cheese, grated

Method

  1. Heat a large sauté pan until hot. Add the butter and oil and fry the onions and thyme for 20–25 minutes over low to medium heat, stirring from time to time, until softened and golden brown. Add the garlic and cook for another couple of minutes.
  2. Add the sherry and white wine and simmer until reduced by half. Stir in the flour and cook for 1 minute, stirring constantly. Stir in the stock, a little at a time, then bring to a simmer and cook gently for 15 minutes. Season with the sugar, salt and pepper.
  3. Meanwhile, preheat the grill to high. Toast the baguette slices lightly on each side. Sprinkle the cheese onto the toasts and return to the grill until bubbling and golden brown.
  4. Ladle the soup into bowls and top with the cheesy croûtons.
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