French Onion Soup

Soup tastes best when it looks and tastes rich and indulgent. Like French Onion Soup, traditionally served in ramekins or ceramic crocks with handles.

French onion soup, or soupe à l’oignon gratinée, is a classic dish made with caramelised onions and beef stock. This soup is topped with bread and cheese, then gratinéed to gooey perfection.

Melt 4 tbs butter in a large pot over medium heat. Add 5 medium sized chopped onions and 1/2 tsp salt and stir well.

Cover the pot with a lid and cook for  5 minutes, until the onion pieces soften.

Remove the lid, stir well and let the onions caramelise until golden brown. This should take 20-40 minutes.

Meanwhile, warm 6 cups of beef stock in a saucepan over low heat.

Once the onions are caramelised, add 1 cup white wine and allow to boil. Add 1 tbs flour and let the mixture thicken for a minute or two.

Add the hot broth, 2 tsp crushed black pepper and 1/2 tsp dried thyme to the onion mixture and boil.

Arrange individual soup bowls on a baking tray. Ladle the soup into the bowls and cover each one with a slice of bread.

Sprinkle each bowl generously with grated cheese (Gruyère/Provolone or Cheddar/Swiss Cheese/Mozzarella if those are readily available)

Set the oven to broil.

Broil until the cheese melts, bubbles and browns. Serve immediately.

By Christ & Co.