French onion soup

Photo: RecipeTin Eats

Nagi cooks the onions low and slow until they go deep brown and jammy, and she tells you exactly how long that takes, so you don't rush it. Bread, Gruyère, broiler. Nothing better on a cold night.

From Nagi Maehashi at RecipeTin Eats · @recipe_tin

Onions cooked low for over an hour until deep brown, a beef broth, then toasted bread and Gruyère under the broiler.

You need

• 7 tbsp (100 g) unsalted butter
• 2 1/2 lb (1.25 kg) yellow onions, halved and thinly sliced
• 3/4 cup dry white wine (optional)
• 2 tbsp all-purpose flour
• 6 cups low-sodium beef broth (or chicken)
• 2 bay leaves
• 3 sprigs thyme
• Salt and black pepper
• 6 to 8 slices baguette
• 3.5 oz (100 g) Gruyère, grated
• Parsley or thyme leaves, to finish

How to make it

1. Melt the butter in a large heavy pot over medium heat. Add the onions and a pinch of salt and stir to coat.
2. Cook the onions, stirring every few minutes, until soft and golden, about 30 minutes. Turn the heat to medium-low and keep going until they are deep brown and jammy, another 40 to 60 minutes. If they catch, add a splash of water and scrape.
3. Pour in the wine and let it bubble away almost completely. Sprinkle in the flour and stir for 1 minute.
4. Add the broth, bay leaves and thyme. Simmer gently for 20 minutes, then fish out the herbs and season with salt and pepper.
5. Toast the baguette slices. Ladle the soup into ovenproof bowls, float the toast on top and cover with the Gruyère.
6. Broil until the cheese is bubbling and browned in spots, 2 to 4 minutes. Scatter with herbs and serve.

Written in our own words from Nagi Maehashi's recipe, with their quantities. The original: French onion soup, RecipeTin Eats.

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