Classic French Onion Soup - Soupe à l'oignon

Method9 steps · about 1 hr 10 min

1. 1

   Step 1: Peel and thinly slice the 750 g onions. Melt all 75 g butter in a large pan, add the onions and season lightly with salt and pepper. Cook, stirring from time to time, until the onions are softened and lightly browned; reduce the heat if they begin to scorch.

   Uses 75 g butter · 750 g onions, thinly sliced · Salt, lightly to season the onions · Freshly ground pepper for the onions

2. 2

   Step 2: Meanwhile, have all 2 litres of ready chicken broth prepared and warm for adding to the onions. If using stock cubes, prepare that same 2-litre supply according to the packet directions.

   Uses 2 l prepared chicken broth

3. 3

   Step 3: Stir the tablespoon of flour (1 tbsp) into the browned onions. Pour in all the prepared broth, add the tablespoon of sugar (1 tbsp) and a little nutmeg, and stir well. If using the optional wine, add its full 100 ml now; otherwise omit it.

   Uses All the browned onions and butter from step 1 · All 2 l broth prepared in step 2 · 1 tbsp flour · 1 tbsp sugar · Optional 100 ml dry white wine, if selected · Nutmeg, lightly to season

4. 4

   Step 4: Bring the soup to a simmer, cover and cook over medium-low heat for about 30 minutes. Keep a gentle simmer and stir as needed; the onions should be tender and the broth well flavoured.

   Check the onion soup · 30 minUses All the combined soup from step 3

5. 5

   Step 5: Preheat the oven’s grill or broiler. Taste the cooked soup and adjust salt and pepper only if needed. Divide all the hot soup, including its onions, between six heatproof bowls suitable for the broiler, and place them on a sturdy baking tray.

   Uses All the simmered onion soup from step 4 · A little salt only if needed after tasting · A little pepper only if needed after tasting

6. 6

   Step 6: Toast enough baguette or rustic bread slices to cover the soup in each bowl. Lay the toast on the soup; use about three small baguette slices per bowl, adjusting for their size.

   Uses All six bowls of soup from step 5 · Bread slices, enough to cover the six bowls

7. 7

   Step 7: Divide all 200 g shredded cheese over the bread-topped bowls in a generous layer.

   Uses All the soup-and-toast bowls from step 6 · 200 g shredded cheese, divided between the bowls

8. 8

   Step 8: Broil the bowls until the cheese is melted and golden, using about 10 minutes as a guide. Watch closely because the broiler’s heat and distance change the timing; remove the bowls as soon as the topping is browned and the soup is hot.

   Uses All the assembled bowls from step 7

9. 9

   Step 9: Serve immediately. Use oven gloves to handle the hot bowls and warn diners that they stay hot.

   Uses All the broiled soup bowls from step 8