Cooking Corner: French Onion Soup

There are few things more warm and comforting than making a real French Onion Soup – slowly cooked, caramelized onions that turn mellow and sweet in a tasty broth. The whole thing is finished off with crunchy baked croûtons of crusty bread topped with melted, toasted cheese. If ever there was a winter stomach warmer, this is surely it!

Ingredients:
1½ lb (700 g) onions, thinly sliced
2 tablespoons olive oil
2 oz (50 g) butter
2 cloves garlic, crushed
½ level teaspoon granulated sugar
2 pints (1.2 liters) beef stock (or whatever stock is on hand)
10 fl oz (275 ml) dry white wine (optional depending on ability to procure)
salt and black pepper

For the croutons:
French bread, cut into 1 inch (2.5 cm) diagonal slices
1 tablespoon olive oil
1-2 cloves garlic, crushed

To serve:
6 large or 12 small croutons (see above)
8 oz (225 g) Gruyère(swiss cheese), grated

Instructions:
(A large heavy-based saucepan or flameproof casserole of 6 pint (3.5 liters) capacity will be needed.)

Pre-heat the oven to 350°F.

First make the croutons – begin by drizzling the olive oil on to a large, solid baking-sheet, add the crushed garlic and then, using your hands, spread the oil and garlic all over the baking sheet. Now place the bread slices on top of the oil, then turn over each one so that both sides have been lightly coated with the oil. Bake them in the oven for 20-25 minutes until crispy and crunchy.

Next place the saucepan or casserole on a high heat and melt the oil and butter together.

When this is very hot, add the onions, garlic, and sugar, and keep turning them from time to time until the edges of the onions have turned dark – this will take about 6 minutes. Then reduce the heat to its lowest setting and leave the onions to carry on cooking very slowly for about 30 minutes, by which time the base of the pan will be covered with a rich, nut brown, caramelized film.

After that, pour in the stock and white wine (if using it), season with salt and pepper, then stir with a wooden spoon, scraping the base of the pan well. As soon as it all comes up to simmering point, turn down the heat to its lowest setting, then go away and leave it to cook very gently, without a lid, for about one hour.

All this can be done in advance but, when ready to serve the soup, bring it back up to simmering point, taste to check for seasoning. Warm the tureen or soup bowls in a low oven and preheat the grill to its highest setting. Then ladle in the hot soup and top with the croûtons, allowing them to float on the top of the soup.

Now sprinkle the grated Gruyère thickly over the croûtons and place the whole lot under the grill until the cheese is golden brown and bubbling. Serve immediately – and do not forget to warn any guests that everything is very hot!

Eat and enjoy! Serves up to six.