Although you’ll normally see this soup with long thin strips of onion, I cheat and blitz my onion in a food processor so that it’s finely diced. I find this makes cooking it a lot speedier and easier. Additionally, like most soups, using good quality of stock is super important as it plays such an important role.
1kg onions, finely diced
1 tbsp butter
1 tbsp plain flour
4 cups beef stock
1 bay leaf
salt & pepper
baguette, cut into thick slices
1. In a large, heavy based pot, melt the butter over a low-medium heat before adding the onion.
2. Cook the onion for about 20 minutes or until soft, before increasing the heat to medium high.
3. Cook an additional 5-10 minutes to brown the onions, stirring regularly to prevent catching.
4. Once the onions are brown, add the flour and stir through.
5. Next, add the beef stock, salt and pepper, and bay leaf and bring to the boil, before popping on a lid and reducing to heat to low.
6. Simmer for one hour, before removing the lid and continuing to simmer for an additional half an hour.
The Cheesy Bread
7. Preheat oven to 180C and lay out the sliced baguette on a baking tray.
8. Drizzle with olive oil and then top with the sliced gruyere.
9. Pop into the hot oven and bake for 20-25 minutes or until the cheese has melted and blistered.
10. Finally, ladle the soup into bowls and top with the cheesy bread before serving.