French Onion Soup

French onion soup is a deep brown, sweetish soup whose secret is the slow, patient caramelising of the onion – and on top, cheesy toasted baguette melts.

For the base

1. Cut the onion into thin slices. In a heavy-bottomed pot heat the butter with a little oil, and braise the onion in it over a low-medium heat.

2. Do not rush it: over 30-40 minutes, stirring often, caramelise it deep golden brown. If browned bits form on the bottom, dissolve them with a spoon of water now and then.

3. When the onion is caramelised, sprinkle over the flour, stir it in, and fry it together briefly.

For the soup

4. Pour in the white wine and boil it off partly over a high heat in a few minutes.

5. Pour in the stock, add the bay leaf and the thyme, then cook it at a gentle simmer for at least 30 minutes. Season with salt and pepper, and finally remove the bay leaf and the thyme.

To serve

6. Ladle the soup into ovenproof bowls, lay a slice of toasted baguette on each, sprinkle over plenty of grated cheese, and melt it golden and bubbling under the oven's grill.

Tip: The cheese turns nicely melted and stringy if the soup is hot when it goes into the oven – this way the baguette heats through underneath too.