Sublime

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Make Sublime

French onion soup is a classic dish, loved for the simplicity of its ingredients - onions, stock, wine, a few herbs. But in order to create the perfect French onion soup recipe, there is another essential ingredient – patience. It takes time to create this dish. Time for the onions to slowly mellow, to gently caramelize without burning, otherwise they will add a bitter note to the soup. It cannot be rushed.

French Onion Soup

Ingredients

French Onion Soup

2 lbs. medium onion, sliced

5 tbsp of olive oil

6 sprigs of thyme

salt

pepper

1 tsp soft brown sugar

2 garlic cloves, large, peeled and crushed

1 cup of dry white wine

6 1'4 cups of beef stock

3 tsp veal stock

Gruyère Toasts

12 slices of baguette

8 oz of Gruyère

Directions

Preheat the oven to 400°F.

Add the sliced onions, olive oil and thyme sprigs to a large heavy duty roasting tray, season with salt and pepper and toss to combine. Cover with foil and place in the oven for 45 minutes, giving the onions a stir halfway through.

After 45 minutes, remove the foil and the thyme springs. Stir and sprinkle over the sugar then roast uncovered for 15 minutes.

Add the crushed garlic, stir well again and roast uncovered for a further 15 minutes.

Remove the tray from the oven and place the onions in a stock pot over a medium heat. Add the wine, stir well and allow to bubble briskly for a 3–4 minutes.

Spoon the onion and wine mixture into a large saucepan and add the beef stock. Bring the soup to a gentle simmer and cook for 10 minutes.

Meanwhile, toast the baguette slices in the oven for 10 minutes, turning them over halfway through until crisp and only lightly toasted.

Preheat the broiler its highest setting.

Add the veal stock to the onion soup to taste, season with salt and pepper if required and stir well. Continue to simmer for a further 5 minutes.

Ladle the soup into heatproof bowls and top each with two toasted baguette slices.

Scatter over the baguette slices the grated Gruyère and sprinkle over a few thyme leaves. Place the bowls under the grill until the cheese is bubbling then serve immediately.   Do not burn!

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