Soupe à l’oignon gratinée

French Onion Soup

Serves 6

50 g (2 oz) butter

750 g (1 lb 11 oz) onions, thinly sliced

2 garlic cloves, finely chopped

40 g (1½ oz/¹/₃ cup) plain (all-purpose) flour

2 litres (70 fl oz/8 cups) beef or chicken stock

250 ml (9 fl oz/1 cup) white wine

1 bay leaf

2 sprigs of thyme

12 slices stale baguette

100 g (4 oz/¾ cup) finely grated Gruyère cheese

Melt the butter in a heavy-based saucepan over low heat. Add the onion slices and cook, stirring occasionally, for 25 minutes, or until the onion is deep golden brown and beginning to caramelise. Add the garlic and flour and stir constantly for 2 minutes.

Gradually blend in the stock and the wine, stirring all the time, and bring to the boil. Add the bay leaf and thyme and season. Cover the pan and simmer for 25 minutes. Remove the bay leaf and thyme and check the seasoning.

Preheat the grill (broiler). Toast the baguette slices, then divide among six warm soup bowls and ladle the soup over the top. Sprinkle with the cheese and grill (broil) until the cheese melts and turns light golden brown. Serve immediately.