French Onion Soup
Photography Vanessa Wu.
Serves: 4-6
INGREDIENTS
1 kilo onions
90 grams butter
3 cloves garlic, crushed
2 teaspoons sugar
250 ml white wine
6 cups good beef stock
bouquet garni of parsley stalk, thyme and bayleaf
4-6 slices French bread, toasted
200 grams grated gruyere cheese
METHOD
Peel and thinly slice the onions. A mandolin will do this quickly and efficiently. Melt the butter in a large, wide, heavy-based saucepan. Add the onions, garlic and sugar and spread them out evenly in the pan. Cook, stirring occasionally, until tender and well caramelised. Do not allow them to catch and burn. This can take up to 40 minutes. Increase the heat and pour in the wine, scraping the bottom of the pan to deglaze. Cook until the wine is reduced by half. Add the stock and bouquet garni, season and simmer gently for 15 minutes.
Preheat the grill to high.
Place 4-6 ovenproof soup bowls on a lipped baking tray and put the toasted bread in the bottom of each bowl. Ladle in the soup, dividing the onions evenly. Sprinkle the cheese over the soup and place under the grill for about 5 minutes until bubbling and golden brown. Serve immediately.
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.