Classic French Recipes | Soupe a L'Oignon

There are so many versions of this classic French dish (I even know of one that uses Champagne!).
This is the classic recipe from my French Catering School days, feel free to tweak as you like – I usually add a bit of Garlic and a splash of white wine to mine, and in Aveyron where I grew up we use almost equal quantities of bread, cheese and soup making it a hearty winter dish!

Ingredients:

800g of Onions
200g of Butter
400g of Gruyere, grated
2 litres of vegetable stock
1 table spoon of flour
1 baguette
Salt/pepper

Time: 1 hour and 20 mins (Preparation and Cooking)

Serves: 8

Preparation:

1. Prepare the onions

Remove the skin, wash, and slice the onions
Melt the butter in a large pan
Add the onions
Stir from time to time with a wooden spoon until the onions become a uniform golden brown colour
Add the flour and stir for 1 minute
Add the stock and salt & pepper to the onions (don’t be shy with the pepper!)
Allow to simmer for 40 minutes

2. Prepare the bread

Cut 24 slices of bread (for best results use a crusty bread such as baguette or pain de compagne)
Dry them on a baking tray in a warm oven (150°C or Gas Mark 4/5 for 20 minutes), turning them half way through

3. Combine