French onion soup

Method

1. 1

   Step 1

   Melt the butter (opens in a new tab) with the oil in a heavy pot. Add the onions (opens in a new tab) and salt, cover and cook gently until very soft.

   • 15 min
   • medium-low heat
   • Dutch oven / casserole pot (opens in a new tab)

   

2. 2

   Step 2

   Uncover and keep cooking, stirring every few minutes and scraping the base, until the onions (opens in a new tab) are deep golden-brown and jammy.

   • 40 min
   • medium-low heat

   Add a splash of water if they start to catch.

3. 3

   Step 3

   Stir in the flour for a minute, then the wine, scraping up the browned bits. Add the stock, thyme (opens in a new tab), bay and pepper (opens in a new tab) and simmer.

   • 30 min
   • medium-low heat
4. 4

   Step 4

   Heat the grill. Fish out the thyme (opens in a new tab) stalks and bay leaf (opens in a new tab) and taste for salt. Ladle the soup into ovenproof bowls, float a slice of toast on each and cover with cheese. Grill until bubbling and browned.

   • 5 min
   • 240°C · grill/broiler

   Food safety: The bowls get extremely hot — use oven gloves and warn diners.