For company
French onion soup
Deeply caramelised onions, good beef stock, a raft of baguette and a bubbling gruyere lid. Simple, and it packs a flavour punch in the gut in the absolute best way.
From The Food of France by Maria Villegas and Sarah Randell. Not something I grew up eating as a South African — travel and a love of adventure brought it to my table.
Method
- 01
Melt the butter with the oil in a wide, heavy pan. Add the onions with a good pinch of salt and the sugar, cover and sweat over a low heat for 15 minutes.
- 02
Uncover and cook, stirring often, for 40–50 minutes until the onions are deep mahogany brown and jammy. This is the whole dish — do not rush it and do not let them catch.
- 03
Add the garlic, cook for 2 minutes, then stir in the flour and cook out for another 2 minutes.
- 04
Pour in the wine, scrape the base clean and let it bubble away. Add the stock, thyme and bay, bring to a simmer and cook gently for 30 minutes. Season, then stir in the brandy.
- 05
Toast the baguette slices on both sides. Ladle the soup into ovenproof bowls, float the toasts on top and pile the gruyere over them.
- 06
Grill until the cheese is molten, blistered and running down the sides. Serve immediately, with a warning about the heat.
Keep cooking
