French onion soup is rustic bistro cooking. The secret: slowly caramelizing onions until deep, sweet complexity.
Ingredients
- 6 large yellow onions
- 4 tbsp butter
- 8 cups beef stock
- Baguette slices
- 200g Gruyère cheese
Method
Caramelize onions 45-60 minutes. Deglaze with wine, add stock. Simmer 30 minutes. Ladle into bowls, top with bread and cheese. Broil until bubbly.