Making a French Onion Soup

This classic broth-based soup is nude by first cooking the onions in butter, then simmering them slowly in beef stock. The essential technique is to caramelize the onions in the first stage. This ensures that the finished soup is deep brown in colour and rich in flavour.

1. Sweat the onions over a moderate heat stirring frequently until caramelized, about 20 minutes.

   

2. Add the stock and wine when the onions are a rich brown. Bring the liquid to the boil, stirring.

   

3. For a gratin topping, ladle the soup into heatproof bowls and sprinkle with grated Gruyère.