French Onion Soup

Instructions

1. 1

   Caramelise the onions

   Melt butter with olive oil in a large heavy pot over medium heat. Add onions and sugar, stir to coat. Cook uncovered for 45–55 minutes, stirring every 5–10 minutes, until deeply golden brown and jammy. Don't rush this — it's the whole recipe.

2. 2

   Add garlic and flour

   Add garlic and cook for 1 minute. Sprinkle over the flour and stir for 2 minutes to cook out the raw taste.

3. 3

   Deglaze

   Pour in the white wine and scrape up any browned bits from the bottom. Let it bubble for 3 minutes.

4. 4

   Simmer the broth

   Add beef stock, thyme, bay leaf, and a dash of Worcestershire sauce. Season with salt and pepper. Simmer for 20 minutes. Remove thyme and bay leaf.

5. 5

   Gratinée

   Ladle soup into oven-safe bowls. Float 2 slices of toasted baguette on top of each. Pile generously with grated Gruyère. Place under a hot grill (broiler) for 3–5 minutes until the cheese is bubbling and golden in spots.