FRENCH ONION SOUP

Serves: 4

Prep time: 5 minutes Cooking time: 85 minutes

INGREDIENTS

2 T unsalted butter

1 T canola oil

600g yellow onions, sliced thinly Pinch of sugar

Salt and freshly ground pepper 1 cup dry white wine

5 cups beef broth

1 bay leaf

1 small French loaf or baguette roll 70g Gruyère cheese, grated

METHOD

1. In a large, heavy pot, melt the butter with the oil over medium-low heat. Add the onions and sugar, and season with salt and pepper. Cover and cook for 25–30 minutes, stirring occasionally, until the onions are meltingly soft, golden, and lightly caramelised.

2. Add the wine, raise the heat to high, and cook for 8–10 minutes or until the liquid is reduced by about half.

3. Add the broth and bay leaf, reduce the heat to medium-low, and simmer, uncovered, for about 45 minutes or until the soup is dark and fully flavoured. If the liquid is evaporating too quickly and the soup tastes too strong, add a little water, then cover the pot and continue cooking. Remove and discard the bay leaf, and serve. 4. French onion soup is traditionally served with croutons (toasted Frenchbread slices) topped with melted Gruyère cheese. To make the croutons, slice a small French loaf or baguette roll (they can be a bit stale) into slices of 2-2.5cm thick. Place under a grill until very lightly toasted, about 1-2 minutes each side ( you can drizzle a little olive oil on to the bread slices before toasting, if you wish). Pile grated Gruyère cheese on top of each crouton, and return to the grill until the cheese is melted and golden brown. Place one crouton in each bowl, on top of the onion soup.