FRENCH ONION SOUP

Ingredients (serves 4):

  • 6 medium onions

  • 1.5 tbsp extra virgin olive oil

  • 200ml good quality chicken stock 

  • 300ml water

  • Salt & pepper

  • 150g Gruyere cheese

  • Sourdough bread

Method:

Peel and finely slice the onions.

In a large saucepan, heat the olive oil, and cook the onions on a low heat for 30 minutes, stirring often. 

Add salt, pepper, water and the chicken stock.

Bring to a soft boil and cook for 15 minutes. 

Scoop out half of the onions and purée them in a blender. Return the pureed onions to the soup and mix well. The soup should be similar to a veloute with extra bits of onions for texture. Add a little water if the soup is too thick.

In a preheated oven 200 °C, grill a few slices of sourdough bread topped with slices of gruyere for a few minutes until the cheese is melted and slightly golden. 

Serve soup in individual bowls topped with the melted cheese tartines. 

Camille Aubert