Soup
Onion Soup
SoupOrigin: France
Slow caramelised onion soup finished with bread and cheese.
Prep
15 min
Cook
1 hr
Total time
1 hr 15 min
Portions
4
Total weight
2028 g
Per portion
507 g
Ingredients
Method
Slice the onions
- Slice the onions thinly.
Caramelise
- Melt the butter in a heavy pan over medium-low heat.
- Add the onions and a pinch of salt.
- Cook 35–45 minutes, stirring often, until deep golden brown (not burnt). Lower the heat if they catch.
Simmer the soup
- Add the water, thyme, salt and pepper.
- Simmer 15–20 minutes.
- Taste and adjust seasoning.
Finish with cheese toast
- Toast the bread.
- Ladle the soup into bowls, float the toast, cover with grated cheese and grill under a hot grill 2–3 minutes until melted and spotted brown, if desired.
- Serve carefully — the bowls will be hot.
Serving
Ladle into ovenproof bowls, top with bread and cheese, and grill until bubbling if desired.
Storage
Soup base refrigerates up to 3 days. Add bread and cheese when serving.