About a month ago, I had a French Onion Soup at a place called the Lynton Court in Bournemouth, and I have been craving it ever since. Bearing in mind you can’t find it in tins here in England, the only way to do it properly was to make it from scratch. And really it is one of the easiest soups to make because, of all things, it does not require any specialist equipment. Just a big saucepan and a chopping board. However, it takes 15 minutes to prepare, but well over an hour to cook – so great patience is required.
- 3 white onions
- 60g butter
- 1.5 litres beef stock
- 1 tsp caster sugar
- 30g plain flour
- Salt, Pepper and Thyme – for seasoning
- 1 small baguette
- 1 pack Gruyère cheese
Preparation Time – 15 minutes
Cooking Time – 1 hour 30 minutes (approximately)
- Start by heating the butter in a large saucepan under a low heat. Slice the onions into fine rings and place in the pan. Cook slowly for 20 minutes, until onions are reduced and soft.
- Add the sugar and salt and cook onions for another 2 minutes.
- Prepare your stock 750ml at a time and stir into the onions gradually. Bring to the boil (as pictured), before reducing the heat, covering the saucepan and leaving to cook for 1 hour. Season with salt, pepper and thyme to taste.
- 15 minutes before the end, prepare your croûtons. Slice your baguette fairly evenly and place on a baking tray. Grate a generous amount of Gruyère cheese over them and grill for up to 5 minutes.
- Serve the soup piping hot.