French Onion Soup 

Soupe à l’Oignon Gratinée
Serves 8

Although placed in the French section, this recipe is rumoured to have been made first in the Savoia (Savoy) region of Italy. Another rumour has it that Louis XIV invented it and added champagne for extra flavour! Having travelled through France on numerous occasions, I can tell you that French onion soup is very popular there and every family eats it – sometimes even for breakfast! This is a variation much favoured in Italy with the addition of cheese. It is suggested that you use Gruyère in this recipe, but you could also substitute that for Emmental or Parmesan.

 

Ingredients

6 Tbsp (106g) butter (unsalted)
1 Tbsp (15ml) extra virgin olive oil
3 lbs (1.3kg) medium yellow onions, peeled and thinly sliced
1 tsp (6g) sugar
Salt
1 Tbsp (18g) flour
8 Cups / 3 Imp. Pints 4fl-oz (1.8 litres) beef stock
2 Cups / 16fl-oz (480ml) of dry white wine (Sauvignon Blanc)
Freshly ground black pepper
1 baguette (French bread stick)
1 lb (454g) Gruyère cheese, shredded

 

Method

      Over a medium-low heat melt 3 Tbsp (53g) of the butter and the oil in a large heavy pot.

      Add the onions.

      Cover and cook.

      Stir occasionally, until butter is soft and translucent.

      (About 20 minutes).

      Increase heat to medium-high.  

      Remove the lid and add the sugar, salt and seasoning to taste.

      Sauté, stirring often until onions are very soft and a deep golden brown.

      Reduce heat to medium.

      Sprinkle in flour.  

      Stir constantly, for 2-3 minutes.

      Add about 2 Cups / 16fl-oz (500ml) of stock.

      Stir to blend.

      Add remaining stock -- 6 Cups / 2½ Imp. Pints (1.3 litres) and the wine.

      Season to taste with salt and pepper.

      Simmer for about 30 minutes.

      Adjust seasoning to taste.

      Preheat oven to 425^oF (218^oC/Gas Mark 7).

      Meanwhile, slice the bread into at least 8 thick slices.

      Butter both sides of the bread with the remaining 3 Tbsp of butter.

      Toast until golden brown.

      Decant soup into 8 oven-proof soup bowls.

      Spread a thick layer of cheese on top of soup.

      Place in the oven and bake until cheese has browned.