There are few things that are more comforting than a bowl of French onion soup topped with crunchy crusty bread croutons topped with melted gruyere.
Onion soup dates back to the Roman times and this particular soup began back in the 18th century in Paris as a beef broth. The quality of the onions is crucial and it is essential that you caramelise your onions to achieve a rich brown colour.
750g onions finely sliced
3 cloves of garlic crushed
1.5 litres of veg/beef stock
200ml White wine
Sprig of thyme
Couple of bay leaves
Salt & pepper
100g gruyere cheese
Melt the butter in a thick based pan, add the onions and cook on a very low heat for 15 minutes. Stir frequently and the onions should turn into a lovely golden colour and begin to caramalize.
Add the garlic along with the flour and cook for a few minutes. Slowly pour in the stock and wine stiring frequently. Bring to a simmer add the bayleaf, salt and pepper and cook on a low heat for 40 minutes.
Cut the baguette Into thin slices and toast then add to the soup top with the grated Gruyere and put under the grill until the cheese is melted.