French onion soup

• butter↗50g g
• olive oil↗1 tbsp tbsp
• onion↗1kg kg

  cut in half and thinly sliced

• sugar↗1 tsp tsp
• garlic cloves↗4

  thinly sliced

• plain flour↗2 tbsp tbsp
• dry white wine250ml ml
• hot strongly flavored beef broth1.3l l
• baguette slices

  (depending on size)

• Gruyère↗140g g

  finely grated

Step-by-step instructions

1. 1

   Melt the butter with olive oil in a large heavy saucepan. Add the onions and sauté covered for 10 minutes until they become soft.

2. 2

   Sprinkle with sugar and cook for another 20 minutes, stirring frequently, until it caramelizes. The onions should turn a deep golden, fragrant and soft when pressed with fingers. Be careful at the end so they don’t burn.

3. 3

   Add the garlic cloves a few minutes before the onions finish cooking, then sprinkle with plain flour and mix well.

4. 4

   Increase the heat and, stirring constantly, gradually pour in the white wine, then the beef broth. Cover and simmer for 15–20 minutes.

5. 5

   For serving, turn on the grill and toast the bread. Ladle the soup into heat‑proof bowls.

6. 6

   Place one or two slices of toasted bread on the soup and sprinkle with Gruyère. Bake until melted. Alternatively, toast the bread under the grill and then add it to the soup.