The classic French soup

This is one of my favourite dishes – perfect for these chilly winter evenings. I was without a proper kitchen when I last made this, so I got to work in the Kitchen in the Lounge. I had the chopping board perched on a chest of drawers and a single induction hob for the cooking. It was a real treat, even though I had no means of toasting the baguette or melting the cheese, so it’s pretty versatile.

The Kitchen in the Lounge

I got quite used to this simpler way of cooking and there’s a lot you can make with just the single hob, a chopping board, a decent knife. I did get a mini fridge too and that was small but useful. Just to be clear, I am very much looking forward to the arrival of the new kitchen, but it has been fun trying out some one pot dishes – handy for next time I go camping!

Know your onions

This is a wonderful way of using up some leftover onions but it’s so good that it’s definitely worth going out and buying lots of onions especially. I usually use brown onions, but I have made this soup with a mixture of brown, red and shallots in an emergency.

French Onion Soup

I've assumed you won't be making your own stock - but, of course, that would be a great way of enhancing this dish if you have the time and inclination. And if you want to make this vegetarian - stick with vegetable stock.

The thyme is optional - but I like it.

If you can't get hold of Gruyere, try another hard cheese.

Make sure your serving bowls will survive a few minutes under the grill.

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Prep Time 30

Cook Time 1

Course dinner, lunch, Starter

Cuisine French

Servings 4

Ingredients

1.3kg onions
50g butter
1.8 litres beef, chicken or vegetable stock
2-3 sprigs thyme, optional
Salt and pepper
4 slices baguette
75g Gruyere

Instructions

Peel and thinly slice the onions.
Melt the butter in a large saucepan.
Add the onions over a low heat for about 40-60 minutes, with the lid off.
Stir often - you want the onions to become dark and caramelised, but you don't want to burn them.
Add the stock and thyme, if you're using some. Season with salt and pepper.
Bring to the boil and simmer for around 10 minutes.
While the soup is simmering, toast the baguette slices and grate the cheese. Turn on your grill to medium.
When you are ready to serve, check the seasoning is how you want it, remove the thyme sprigs and ladle the soup into bowls (deep ones if possible)
Put a piece of toasted baguette on top of each bowl, sprinkle over some grated Gruyere and place under the grill for a couple of minutes until the cheese is melting.
Serve - bearing in mind that your bowls will be very hot! And don't forget the rest of the baguette - delicious dipped into your soup.

Keyword onion, soup