The Best French Onion Soup

Here is my recipe for one of my favourite soups: French Onion. I first tasted French Onion Soup on a cruise ship heading from Cyprus to Egypt- no where near the origins of France! I was instantly hooked. The sweet, caramelised onion flavour matched with the beefy broth made for the tastiest soup I’d ever had. I came home and immediately looked through my Mum’s recipe books, settling for a classic recipe from Mary Berry. That was years ago and since, I have perfected my own recipe and now think this is the best French Onion soup! Comforting, mellow and Savoury, this soup is topped with a cheesy crouton which elevates it to perfection! I have used a mix of three cheeses: cheddar, Stilton and Parmesan but it is traditionally made with Comte. Any cheese works fine. The recipe is extremely cheap to make and it is likely that you have all the ingredients already. Don’t rush the cooking of the onions; they need a long, slow and low cooking to to bring out the best flavour. Additionally, try to use homemade beef stock or at least a good quality bought stock- the soup is barely more than beef stock and onions so it does make a difference! I recommend making your own or use good quality bought stock such as Knorr Beef Pots.

SERVES 5

Difficulty Level: Home Cook

Ingredients:

• 1kg white onions, finely sliced (I used a food processor with the slicing attachment, speeds things up so much)
• 50g butter
• Tablespoon sugar
• Tablespoon plain flour
• 750ml beef stock
• A few sprigs of fresh thyme
• 50ml brandy
• Bread
• Grated cheese of your choice (I used a mix of cheddar, Stilton and Parmesan)
• Salt and pepper

Method

1. Place the butter and onions in a large saucepan over a medium heat. Fry for 5 minutes, continually stirring.
2. Add the sugar and a good grinding of salt and decrease the heat to low. Cover the pan with a lid and cook for around 40 minutes until the onions are soft, sticky and golden brown.
3. Add the flour to the onions and stir for a few minutes to cook out.
4. Add a little of the stock and stir through, allowing to bubble. Add the remaining stock gradually and continue to stir.
5. Add the thyme leaves and brandy and allow to bubble for 5 minutes.
6. Meanwhile, heat the grill to high. Cut circles out of slices of bread, one circle per portion.
7. Place the bread circles on a baking tray and grill for a couple of minutes on one side until toasted.
8. Taste the soup for seasoning. It can take a lot of black pepper, so grind a good amount into it.
9. Ladle the soup into bowls, top with the bread circles and cover with grated cheese. Grill on high until the cheese has melted and is bubbling. Serve!