Traditional French Onion Soup

Serves 4


100g unsalted butter

1kg brown onions, peeled & finely sliced

Sea salt & freshly ground black pepper

300ml white wine

8 sprigs thyme

1L good quality beef broth

6 x 2cm thick slices baguette

1 clove garlic, smashed

2/3 cup aged cheddar, grated 


Melt the butter in a large, deep saucepan.

Add the onions and 1 tsp of salt & mix.

Then cover & cook for 30 minutes, stirring often until the onions are soft. 

Remove the lid & increase the heat, continuing to cook & stir often, for 10 minutes, until the onions begin to caramelise slightly.

Add the white wine, half the thyme & reduce by half.

Add the beef broth & simmer to reduce by a third & has thickened.

Adjust the seasoning to taste.

Once happy, spoon the soup into 4 soup bowls and place onto a baking tray.

Preheat a grill to 220C.

Either in a toaster or under the grill, toast the bread & then rub with garlic.

Sit one piece in each soup & the rest onto the baking tray.

Top all the bread & soup generously with the cheese & place under the grill to gratinate for approx. 2-3 minutes.

Pull the remaining thyme leaves off the stalk & scatter over the soup & toasts. Serve with a good crack of black pepper.

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