French onion soup with gratinated bread

Slowly caramelized onions, rich stock, white wine, and toasted bread with melted Gruyere for the deep, savoury finish expected from classic French onion soup.

• 50 g butter
• 1 tbsp olive oil
• 1 kg yellow onions, thinly sliced
• 1 tsp sugar
• 4 garlic cloves, thinly sliced
• 2 tbsp plain flour
• 2.5 dl dry white wine
• 1.3 l hot beef stock
• 4 to 8 slices baguette
• 140 g Gruyere, finely grated
• Salt
• Black pepper

Method

1. 1
   Melt the butter and olive oil in a large pot. Add the onions and soften them under a lid for about 10 minutes.
2. 2
   Sprinkle over the sugar and continue cooking, stirring, until the onions are deeply golden and caramelized. Count on about 20 minutes more.
3. 3
   Add the garlic for the last few minutes, then stir in the flour.
4. 4
   Raise the heat, pour in the wine, and let the alcohol cook off briefly. Add the stock.
5. 5
   Simmer the soup for 15 to 20 minutes and season with salt and pepper.
6. 6
   Toast the baguette slices. Ladle the soup into ovenproof bowls, top with bread, and cover with Gruyere.
7. 7
   Grill or bake until the cheese melts and takes on colour.
8. 8
   Serve immediately while the top is still bubbling.