Onion Soup
Proper onion soup caramelises for an hour; this one leans on high heat, thin slices and a splash of sugar to get most of the way there. Under the cheese lid nobody is counting minutes.
- Total time
- 19 min
- Serves
- 2
- Effort
- Medium
What you need
Written for 2 — nudge the counter and the numbers follow.
0 of 10 in the basket.
How you make it
Melt the butter with the oil in a wide pan over high heat, add the onions and sugar with a good pinch of salt, and cook 9 to 10 minutes, stirring often, until deep brown and jammy. Splash in a tablespoon of water whenever the base threatens to catch.
Stir in the flour and thyme and cook 1 minute, then add the wine and let it reduce almost completely, about 1 minute.
Pour in the stock, bring to a boil and simmer 5 minutes; season to taste.
Meanwhile toast the baguette slices under a hot grill for about 1 minute per side.
Ladle the soup into two heatproof bowls, float the toasts on top and bury them under the Gruyere.
Grill 10cm from the element for 2 to 3 minutes until the cheese is bubbling and blistered, and warn everyone the bowls are furnace hot.
Read all that and thought “absolutely not”?
Completely fair. Onion Soup is sitting in the French kitchen right now, it costs nothing, and it will never arrive.
Order it insteadMore from the French kitchen
Butter, patience, and a slightly smug finish.