French Onion Soup

Name: French Onion Soup
Cuisine: French
Ingredients: 50 g (2 oz) butter; 675 g (1 ½ lb) onions, thinly sliced; 1 tbsp caster sugar; 25 g (1 oz) plain flour; 1 litre (1 ¾ pints) beef stock; 1 tbsp cider vinegar; 8–12 thin slices baguette; 100 g (4 oz) Gruyère cheese, grated; 50 g (2 oz) crème fraîche; 1 tsp snipped fresh chives, extra to garnish; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

The Nation's Favourite Food

By Neven Maguire

Published 2013

About

If you have heatproof serving bowls, fill them with the piping hot soup and float the cheese croûtes on top and then grill until the cheese is bubbling and melted. I’ve used Gruyère cheese, which is traditional, but really any Irish cheese would work well, even Cheddar, or use a mixture of both.

Ingredients

50 g (2 oz) butter
675 g (1 ½

Europe
Ireland
France
Soup
Mediterranean

Method

Melt the butter in a large pan and add the onions and sugar. Cook the onions over a very low heat for 40–50 minutes, until well softened and golden brown, stirring occasionally so that the onions don’t stick as they caramelise.

Stir the flour into the onions and cook over a very low heat for another 5 minutes, stirring continuously. Gradually pour in the stock and add the vinegar, stirr