Relive French elegance with a bowl of classic onion soup

The combination of sweet onions with savoury broth, white wine, and melted cheese has captivated many. It is often served in small crocks, which are baked with a cheese toast. It's an inexpensive dish, yet truly impressive.

Of course, the onion is the main star of the soup. Its distinctive flavour comes from long caramelization, which gives the soup sweet and slightly sugary notes. The whole dish is enhanced with the dry notes of white wine. You don't have to worry about the alcohol because most of it evaporates during cooking, leaving behind the taste.

Ingredients:

• 83 mL of butter,
• 1.2 kg of onions,
• 3-4 sprigs of fresh thyme,
• 1 tablespoon of sugar,
• 2 bay leaves,
• 3-4 allspice berries,
• 200 mL of dry white wine,
• 3 tablespoons of wheat flour,
• 2 litres of beef broth.

Remaining ingredients:

• half a baguette,
• 2 tablespoons of melted butter,
• 156 g of gruyere cheese.

Method of preparation:

Step 1. Melt butter in a pot and add onions, sliced into feathers. Cook over low heat, stirring occasionally. The onions should cook slowly without burning.

Step 2. Slice the baguette and place the slices on a baking sheet lined with parchment paper. Brush with melted butter and place in an oven preheated to 170°C for about 15 minutes.

Step 3. Add sugar, allspice, bay leaf, and thyme sprigs tied with a string to the onions. Once caramelized, gradually add white wine. Remove thyme, season with salt and pepper, and add a tablespoon of flour. Mix and pour in the broth. Bring to a boil.

Step 4. Pour a serving of soup into a small ramekin or ovenproof dish. Place a crouton on top and generously sprinkle with gruyere cheese. Bake in an oven preheated to 200°C for about 10 minutes.

Step 5. Serve the ready soup hot, straight from the oven. Enjoy!