From Paris, with love
French onion soup
SERVES 4-6 // PREP TIME 25 MINS // COOK 1HR 20 MINS
Take this soup to the next level and shave fresh truffle over croûtons when they come out of the oven.
2 tbsp extra-virgin olive oil, plus extra for drizzling
100 gm butter
800 gm brown onions, thinly sliced
800 gm red onions, thinly sliced
3 garlic cloves, crushed
2 litres beef stock
6 black peppercorns
6 thyme sprigs
2 bay leaves
35 gm plain flour
60 ml apple cider vinegar
12 2cm-thick slices baguette, cut on the diagonal
60 gm each finely grated parmesan and Gruyère
¼ cup thyme leaves
1 Heat oil and butter in a large heavy-based saucepan over medium heat. Add onions and garlic, cover with lid, and cook, stirring frequently, until onions are soft (20 minutes). Remove lid, reduce heat to low and cook, stirring frequently, until onion is deep golden and caramelised (55-60 minutes).
Meanwhile, place stock, peppercorns and herbs in a saucepan over medium-high heat and bring to the boil. Cover and keep warm
