Easy French Onion Soup


– 50g butter – 1 tablespoon olive oil – 1kg onions, halved and thinly sliced – 1 teaspoon sugar – 4 garlic cloves, thinly sliced – 2 tablespoons plain flour – 250ml dry white wine – 1.3 liters hot strongly-flavored beef stock – 4-8 slices of baguette (depending on size) – 140g gruyère, finely grated

Method: 1. Melt the butter with the olive oil in a large heavy-based pan. Add the onions and fry with the lid on for 10 minutes until soft.

Sprinkle in the sugar and cook for 20 minutes more, stirring frequently, until caramelized. The onions should be really golden and soft.  

Add the garlic cloves for the final few minutes of the onions’ cooking time, then sprinkle in the plain flour and stir well. 

Increase the heat and keep stirring as you gradually add the wine, followed by the beef stock. Cover and simmer for 15-20 minutes. 

To serve, turn on the grill and toast the bread. Ladle the soup into heatproof bowls. 

Put a slice or two of toast on top of the bowls of soup and pile on the gruyère. Grill until melted. Alternatively, you can cook the toast under the grill, then add them to the soup to serve. 




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