The origins of this soup are uncertain, as several regions of France claim credit for it. Its popularity is undisputable though, as a favourite throughout France – and the rest of the world. Cooking time 1 hour.
- Ingredients (serves 6):
- 50g butter
- 750g onions, finely sliced
- 2 garlic cloves, finely chopped
- 45g plain all-purpose flour
- 2 litres (8 cups) beef or chicken stock
- 1 cup (250ml) white wine 1 bay leaf
- 2 sprigs thyme
- 12 slices day-old baguette
- 100g Gruyère cheese, finely grated
Melt the butter in a heavy-based saucepan and add the onion. Cook over a low heat, stirring occasionally, for 25 minutes, or until the onion is deep golden brown in colour and beginning to caramelize.
Add the garlic and flour and stir continuously for 2 minutes. Slowly blend in the stock and wine, stirring, and bring to the boil. Add the bay leaf and thyme, season, then cover the pan and simmer for 25 minutes. Remove the herbs and check the seasoning. Preheat the grill.
Toast the baguette slices, then divide among six warmed soup bowls and ladle the soup over the top. Sprinkle with the grated Gruyère cheese, then put the bowls under the grill until the cheese melts and turn light golden brown.