French Onion Soup
Not all onions are created equal! Some bring that special heat, some are more mellow and sweet. Some cook down to nothing, while others hold their shape. Here, each type of onion plays a part in the rich development of flavour that makes this the only French onion soup recipe you’ll ever need. Of course, you can use whatever you have, but I promise you it’s worth tracking all these babies down and giving it a proper go. What you can do to make this recipe easier is to use a food processor with a slicing blade attachment to make the chopping process faster and less weepy.
Ingredients 18
3 tbsp extra-virgin olive oil
190 g butter, plus extra for spreading
1 kg brown onion, halved lengthways, peeled, thinly sliced
500 g red onions, halved lengthways, peeled, thinly sliced
500 g cipollini onions, halved lengthways, peeled, thinly sliced
500 g shallots, halved lengthways, peeled, thinly sliced
2 tsp salt flakes
1 tsp pepper
250 ml white wine
250 ml madeira (marsala wine)
250 ml dry sherry
1⁄2 bunch thyme, tied
2 bay leaves
2.5 l beef stock
1 tsp cornflour, blended with 2 tbsp water
1 pipe loaf, cut into 5 mm (1/4 in) thick slices
200 g cheese, grated
1 garlic clove, halved lengthways
Your new home
for cooking
Turn your recipe chaos into a plan for the week.
Browse 1000+ inspiring creator recipes
Unlimited recipe import from social media, blogs and more
Generate shopping lists and meal plans in seconds with AI
Method 6
Heat the and 150g in a heavy-based saucepan over a medium heat. Add the and , then reduce the heat to low and cook, stirring occasionally, for about 20 minutes, or until softened. Season with the and and continue to cook, stirring occasionally, for another 45 minutes, or until the onion mixture is a deep golden brown. If it starts to stick, add a tiny amount of water.
Pour in the , and and increase the heat to high. Cook until the wine has reduced by half, then add the , and . Bring to the boil, then reduce the heat to low and simmer for 30 minutes.
Remove from the heat and whisk in the cornflour slurry and until melted and well combined. Adjust the seasoning to taste.
Heat a frying pan over a medium heat. Butter one side of each slice of , then make sandwiches with the (saving a bit for later), ensuring the slices are buttered side out. Add to the pan and cook until golden on both sides (like you’re making grilled cheese sandwiches). Remove and rub with the cut side of the .
Place ramekins or oven-safe bowls on a baking tray and ladle in the . Top with the grilled toasts.
Divide the remaining among the bowls, covering the toast and some of the soup. Place the baking tray under a hot grill (broiler) and cook until the cheese has melted and the soup is bubbling.
Shannon Martinez's tips
Use a food processor with a slicing blade attachment to make the chopping process faster and less weepy. You can use whatever onions you have, but using a mix is worth it for the best results.
