A warming French starter of slowly caramelized onions in a rich beef broth, served in individual bowls topped with crusty bread and a thick layer of melted cheese.

خطوات التحضير

Heat the butter and oil in a large, heavy pot over medium-low heat.

Add the sliced onions and a pinch of sugar, stirring occasionally, and let them cook very slowly for 45-60 minutes until completely broken down and deep golden brown.

Add the flour and stir for 2 minutes to cook it slightly.

Pour in the white wine, scraping up any browned bits from the bottom of the pot.

Add the beef stock, bay leaves and thyme, and simmer gently for 20-25 minutes.

Adjust seasoning with salt and pepper, and remove the bay leaves and thyme.

Ladle the soup into individual heatproof bowls.

Place one or two slices of toasted bread over each bowl.

Sprinkle a generous amount of grated cheese over the bread.

Place the bowls under the oven's top broiler for a few minutes until the cheese melts and turns bubbly and golden.

Serve immediately while very hot.

نصيحة

Do not rush the onion-caramelizing stage — it is the foundation of the entire soup's flavour, and raising the heat to speed it up will burn the onions instead of caramelizing them. Use a rich, well-reduced beef stock for the best result.

French onion soup is a time-honoured dish rooted in the popular cuisine of Paris, traditionally served in Parisian night markets as a cheap, warming meal for workers. The recipe evolved over centuries to become an elevated dish served at the finest French restaurants, especially after the addition of the broiled cheese topping that became its defining feature.

The secret to this soup lies in patience: caramelizing large quantities of onion very slowly over gentle heat for up to a full hour until they completely break down and turn a deep golden brown, releasing their natural sweetness. The soup is then simmered in a rich beef broth and served in heatproof bowls topped with toasted French bread and melted Gruyère cheese, broiled until bubbly and golden.