French onion soup

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French onion soup

Serves 6-8

50g butter
1 tbsp olive oil
1.2kg yellow onions, sliced
½ tsp sugar
Salt and black pepper
3 tbsp plain flour
2l hot beef stock
120ml white wine
1 tbsp fresh thyme leaves

To serve:
6-8 baguette slices, toasted
250g Gruyère, grated

  1. Heat the butter and olive oil in a large pan over a medium-low heat. Add the onions and stir to coat. Reduce the heat to low, cover the pan and cook for 15 minutes.
  2. Stir in the sugar, one teaspoon of salt and plenty of black pepper.
  3. Cook for 40 minutes, uncovered and stirring every few minutes, until deeply browned. Turn the heat down if they begin to burn or stick to the pan.
  4. Add the flour to the onions and cook for one minute, stirring.
  5. Add the hot stock and bring to a boil, using a wooden spoon to scrape any sticky bits from the bottom of the pan. Stir in the wine and thyme. Lower the heat and partially cover the pan. Cook gently over a low heat for at one hour or until slightly reduced.
  6. Turn the grill on to a high heat and toast the slices of baguette on both sides.
  7. Ladle the soup into heatproof bowls. Put a slice of toast on top of each bowl of soup and cover with the Gruyère. Place under the grill until the cheese is melted and bubbling.

Per Serving: 278kcals, 17.1g fat (9.4g saturated), 17.5g carbs, 6.9g sugars, 12.1g protein, 3.4g fibre, 0.306g sodium

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