French onion soup with croutons recipe
In Lyon, bouchons are small, convivial inn-style places, which serve hearty rustic food. This is a classic dish found in these signature restaurants.
Timings
Prep time: 15 minutes
Cook time: 40 minutes
Serves
4
Ingredients
1 tbsp olive oil
90g salted butter
800g finely sliced white onion
80g finely sliced red onion
2 garlic cloves, finely grated
200ml white wine
½ tsp finely chopped thyme
30g plain flour
1.8l veal or beef stock
1 baguette
80g cheese such as Beaufort Chalet d’Alpage or Comté, grated
finely chopped parsley, to serve
Method
Heat the oil and butter in a large frying pan or heavy-based saucepan and add all the onion, the garlic and 1½ tsp salt.
Put the lid on and sweat the onions over a medium heat until they are nicely coloured and soft (about 20 minutes).
Add the wine and heat until the liquid has reduced to just a glaze, scraping the base of the pan with a wooden spoon to release any bits.
Stir through the thyme and flour.
Add the stock slowly; whisk to avoid flour lumps. Cook until the onions are lightly caramelised. Season.
Meanwhile, to make the croutons, preheat the oven to 180C/160C fan/gas mark 4.
Cut the baguette into 1-3cm chunks. Bake on a baking tray for 5 minutes until they’re a nice golden brown.
Set 4 heatproof bowls on a sturdy baking tray. Divide the soup between them.
Top with croutons and grated cheese. Place under the grill until the cheese is crisp and golden, then scatter with the parsley.