Soup

French Onion Soup

Deeply caramelized onions in rich beef stock beneath a Gruyère-topped baguette toast.

What you’ll need

• yellow onions: 1200 g
• beef stock: 1600 ml
• white wine: 250 ml
• baguette: 300 g
• Gruyère cheese: 300 g
• butter: 70 g
• thyme: 8 g
• salt: 10 g
• black pepper: 3 g

How to make it

1. Slice the onions into thin, even half-moons. Melt the butter in a wide heavy pot and add the onions and 6 g salt.

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From the In My Fridge recipe collection. Cooking time is a guide; allow extra time for preparation.