Ingredients
- 5 large onions, thinly sliced
- 2 tbsp butter
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp sugar (helps caramelise the onions)
- 2 garlic cloves, minced
- 1 tbsp plain flour
- 200 ml dry white wine (optional, or use extra stock)
- 1 litre beef or vegetable stock (preferably homemade or low-salt)
- 1 bay leaf
- 2 sprigs fresh thyme (or ½ tsp dried)
- Salt and pepper, to taste
To serve:
- 1 baguette, sliced
- 150 g Gruyère or Emmental cheese, grated
Quick Beef Stock (1 hour version)
- 500 g stewing beef or beef trimmings (with some fat for flavour)
- 1 onion, roughly chopped
- 1 carrot, roughly chopped
- 1 celery stick, roughly chopped
- 2 garlic cloves, crushed
- 1 tbsp tomato paste
- 1 tbsp olive oil or butter
- 1 bay leaf
- ½ tsp black peppercorns
- 2 sprigs thyme or parsley (optional)
- 1.5 litres hot water
- ½ tsp salt (optional — add more later to taste)
Method
1. Caramelise the onions: In a large heavy pot, melt the butter with the olive oil over medium heat. Add onions and salt. Cook slowly, stirring often, for about 30–40 minutes until deeply golden brown. Sprinkle in the sugar after about 10 minutes to help them caramelise.
2. Add garlic and flour: Stir in the garlic and cook 1 minute. Sprinkle over the flour and cook for another 2 minutes to thicken slightly.
3. Deglaze and simmer: Pour in the wine (if using), scraping the brown bits from the pan. Let it reduce for 2–3 minutes, then add the stock, bay leaf, and thyme. Simmer gently for 20–25 minutes. Season to taste.
4. Prepare the toasts: While soup simmers, toast baguette slices under the grill until golden. Top each with grated cheese and return to the grill until bubbly and melted.
Ladle the hot soup into bowls and float the cheesy toast on top — or if using ovenproof bowls, place the toast on top of the soup and grill until the cheese is melted and slightly browned.
Chef's Tip:
For extra depth, you can mix in a teaspoon of balsamic vinegar or a dash of Worcestershire sauce at the end. It balances the sweetness beautifully.
Quick Beef Stock (1-hour version)
1. Brown the beef in a large pot, heat the oil or butter. Add the beef pieces and brown well on all sides over medium-high heat (about 8–10 minutes). This step builds rich flavour.
2. Add vegetables, stir in the onion, carrot, celery, and garlic. Cook another 5–6 minutes until lightly coloured.
3. Add tomato paste and herbs, stir through the tomato paste and cook 1 minute to caramelise slightly. Add bay leaf, peppercorns, herbs, and hot water.
4. Simmer, bring to a gentle simmer (not a boil), cover loosely, and cook for 45–50 minutes. Skim any foam from the surface occasionally.
5. Strain through a fine sieve. Press the solids gently to release extra flavour, then discard them.
6. Use immediately or store in the fridge for up to 3 days, or freeze for up to 3 months.
Chef's Tip:
If you want a deeper, richer taste, simmer uncovered for the last 15 minutes to reduce and concentrate the flavour.
