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
Caramelise onions
- Slice onions thinly. Melt butter in a heavy pan over medium-low heat. Add 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 and finish
- Add water, thyme, salt and pepper. Simmer 15–20 minutes. Taste and adjust seasoning.
- Toast the bread. Ladle soup into bowls, float toast, cover with grated cheese and grill under a hot grill 2–3 minutes until melted and spotted brown, if desired. Serve carefully — 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.