French Onion Soup

Cook it step by step

1. 1

   Before cooking, read every step, measure all listed ingredients and prepare the cookware named by the method. Keep raw meat or seafood refrigerated until needed and use a separate clean board and knife for ready-to-eat ingredients.

2. 2

   Slice onions evenly and cook slowly in butter and oil until deep brown. Use medium-high heat and work in batches if needed; allow about 10 minutes, stopping when the ingredient has the colour or softness described rather than relying on the clock alone.

3. 3

   Deglaze with wine, scraping up the fond.

4. 4

   Add stock, thyme and bay and simmer to marry flavours. Keep only small bubbles breaking the surface and begin checking after 60 minutes, stirring often enough to prevent catching and adding hot liquid only if the pan becomes dry.

5. 5

   Toast baguette slices and rub with garlic.

6. 6

   Ladle soup into ovenproof bowls, top with bread and Gruyère, then broil. Fully preheat to 190°C conventional / 170°C fan; bake for about 80 minutes, then use the colour, texture and doneness cue in the step to decide whether it needs a little longer. For whole pieces of meat, verify doneness in the thickest part with a clean thermometer; poultry must reach at least 74°C before serving.

7. 7

   Taste away from the heat and adjust salt, acidity and chilli a little at a time. Rest for 5 minutes before serving so the temperature evens out and the sauce settles.