This French onion soup is deliciously rich and easy to make at home. Perfect for using up a garden glut and great for dinner parties
- 30g butter
- 300g onions, thinly sliced
- 1 tsp brown sugar
- 2 tsp plain flour
- 200ml white wine
- 1.5 litres good-quality beef stock or
- Dark chicken stock
- Salt and freshly ground black pepper
- A little squeeze of lemon juice
- 8 slices of stale baguette
- 100g Gruyère cheese, finely grated
- Sprinkling of parsley (optional)
1Preheat the oven to 180°C/Gas mark 4.
2Heat the butter in a large pan and cook the onion and sugar over a medium heat for 15 minutes until the onion is caramelised and golden brown in colour.
3Now stir in the flour and cook for 2 minutes. Pour in the wine, stirring all the time, then add the stock.
4Simmer gently for 15 minutes, then season to taste, adding a little lemon juice as well. (At this point, you can cool the soup and freeze if desired.)
5Meanwhile bake the sliced baguette for 8–10 minutes until crisp.
6Pile each one high with grated cheese and place back in the oven for 2 minutes to start the cheese melting.
7Serve the soup in bowls, then top with a couple of your cheesy croûtons and sprinkle with parsley if you wish.
Recipe from Alex’s book, “Cooking Tonight” published by Hodder & Stoughton