An utterly delicious onion soup recipe from French chefs Vincent Boué, Hubert Delorme – authors of The Complete Book of French Cooking, an essential guide to mastering French culinary techniques. Recipes with photos, tips and how to guides – it’s a must for any food lover and keen cook.
SERVES 8
Preparation: 10 minutes
Cooking: 1 hour
INGREDIENTS
1 ¼ lb. (600 g) large onions
3 tablespoons (50 g) butter
10 cups (2 litres) clear white stock (eg chicken or vegetable)
1 bouquet garni
16 slices of baguette, toasted to make croutons
5 oz. (140 g) grated Gruyère cheese
Kosher salt to taste (or ordinary salt)
Fine salt, freshly ground pepper
METHOD
Peel, wash, and slice the onions. Sweat them in butter.
Add the light white stock, the bouquet garni, and the kosher salt. Simmer for 45 minutes to 1 hour. Adjust the seasoning.
Pour the broth into individual ovenproof bowls. Place two croutons in each bowl of soup and sprinkle with the grated cheese. Place in the oven until a gratin crust forms on top.
CHEF’S NOTE
It’s the quality of the clear stock that will determine the final taste of the soup. Adding a slice of bacon when you begin cooking will bring a pleasant rustic taste to your dish.
Extracted from The Complete Book of French Cooking by Hubert Delorme and Vincent Boué (Flammarion, 2023). Photo credit: © Clay McLachlan
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