French Onion Soup

Ingredients

• 50g Butter
• 1 tbs Olive Oil
• 1 kg Onion
• 1 tsp Sugar
• 4 sliced Garlic Clove
• 2 tbs Plain Flour
• 250ml Dry White Wine
• 1L Beef Stock
• 4 sliced Bread
• 140g Gruyère

Instructions

1. Melt the butter with the olive oil in a large heavy-based saucepan over medium heat. Add the thinly sliced onions, cover and cook for about 10 minutes until softened.
2. Remove the lid, sprinkle over the sugar and continue cooking for around 20 minutes, stirring frequently, until the onions are deeply golden, sweet and caramelised. Watch carefully towards the end to prevent burning.
3. Add the sliced garlic for the final few minutes, then stir in the flour until evenly coated. Increase the heat slightly and, stirring constantly, gradually pour in the white wine, followed by the hot beef stock.
4. Cover and simmer gently for 15–20 minutes to allow the flavours to develop.
5. To serve, preheat the grill and toast the bread until golden. Ladle the hot soup into heatproof bowls, top with the toast and scatter generously with grated Gruyère. Grill until the cheese is melted and lightly browned. Alternatively, grill the cheesy toasts separately and place them on the soup before serving.

instructions_source: editorial-classic