French Onion Soup

Ingredients

• 800g yellow onions, thinly sliced
• 60g unsalted butter
• 30ml extra-virgin olive oil
• 1 tsp caster sugar
• 1 litre beef stock, preferably homemade
• 250ml dry white wine, Chablis
• 2 bay leaves
• 2 fresh thyme sprigs
• Coarse sea salt
• Tellicherry black pepper
• 60g Gruyère AOP, grated
• 4 thick slices baguette, day-old, toasted

Method

1. 1
   Heat butter and oil in a heavy-bottomed pot over medium heat; add onions and sugar, cook uncovered 35–40 minutes, stirring occasionally, until deep golden and caramelised.
2. 2
   Add wine and deglaze, scraping browned bits; simmer 5 minutes to reduce by half.
3. 3
   Pour in stock, add bay leaves and thyme, bring to simmer, and cook 15 minutes; season carefully with salt and Tellicherry pepper.
4. 4
   Discard bay leaves and thyme; divide soup among four ovenproof bowls.
5. 5
   Top each bowl with a toasted baguette slice; pile Gruyère AOP over bread.
6. 6
   Place under a preheated grill 3–4 minutes until cheese melts and bubbles; serve immediately.