French onion soup
Soupe à l’oignon was the late-night dish of the old Les Halles market: a broth of caramelised onions with bread and melted cheese on top. Few things are as comforting in winter.
Ingredients
- 1 kg onions
- 50 g butter
- 1 tablespoon flour
- 150 ml dry white wine
- 1.2 l beef stock
- 8 slices of baguette
- 150 g grated Gruyère or Emmental
- Salt and pepper
How to make it at home
- Slice the onions thinly and cook them gently in the butter for about 40 minutes, stirring, until deep golden.
- Add the flour, stir for a minute and pour in the wine.
- Add the hot stock, season and simmer for 20 minutes.
- Toast the slices of bread.
- Ladle the soup into ovenproof bowls, put the bread on top, cover with cheese and grill until golden.
The trick: Don’t rush the onions: the dark colour is the flavour.