French onion soup (soupe à l'oignon)

23 February 2016

A classic French onion soup served with cheesy baguette croutons.

Cooking time

30 minutes

Serves

4



Ingredients

  • 90g unsalted butter
  • 8 onions, finely sliced
  • 2 tbsp plain flour
  • 6 tbsp red wine
  • 150ml white wine
  • 1 tsp sugar
  • 4 slices baguette
  • 2 tbsp olive oil
  • 150g cheese, grated

Method

Melt the butter in a saucepan and gently sauté the onions until soft and translucent.

In a heatproof jug, mix the wines and 1.5 litres boiling water. Sprinkle the onions with flour and stir, then pour the liquid over the onions and stir again.

Simmer gently for 15-20 minutes, skimming any impurities from the surface. Add a little more boiling water if your soup is looking too thick. Add the sugar and season to taste.

To make the croutons, rub one side of the baguette slices with olive oil and sprinkle with grated cheese. Grill until bubbling. Pour the soup into bowls, float the croutons on top and enjoy.

Recipe from Fiona Gibson, the author of The Woman Who Upped and Left, a heartwarming novel about a woman with a taste for adventure… and mouthwatering French food. Available now in paperback and on Amazon.

Visit our soup section for more delicious soup recipes.

The opinions expressed are those of the author and are not held by Saga unless specifically stated.

The material is for general information only and does not constitute investment, tax, legal, medical or other form of advice. You should not rely on this information to make (or refrain from making) any decisions. Always obtain independent, professional advice for your own particular situation.