Mary Berry's French onion soup that's 'classic and delicious' and done in an hour
Rich, savoury and topped with a decadent cheesy baguette topping, French onion soup is the grand dame of soups.
But one thing it tends not to be? Quick to make. Onions, which form the base of this hearty soup, take a good half hour to become deliciously caramelised and golden brown.
Of course it will never be as fast as throwing together a sandwich, but Mary Berry has a recipe that is ready to go in an hour. The result is "classic and delicious", according to BBC Good Food.
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"Golden-brown, caramelised onions cooked in a rich beef stock are served with cheesy mustard croûtes," the description reads. Ten users have been unanimous in their rating - five stars.
Mary Berry's recipe for easy French onion soup
Preparation time: less than 30 mins
Cooking time: 30 mins to 1 hour
Serves 6
Ingredients
50g/1¾oz butter
1 tbsp olive oil
6 large white onions, thinly sliced
1½ tbsp caster sugar
200ml/7fl oz white wine
2 litres/3½ pints pint good rich beef stock
3 bay leaves
sprig rosemary
salt and freshly ground black pepper
For the cheese mustard croûtes
½ thin baguette
Dijon mustard
25g/1oz gruyère cheese, grated
Method
Melt the butter and oil in a deep saucepan. Add the onion and fry over high heat for few minutes. Cover, lower the heat and simmer for about 10 minutes.
Remove the lid, sprinkle in the sugar and some salt and pepper, and fry for a few minutes. Cover, and simmer for at least 15 minutes, or until the onion is tender, golden-brown and caramelised.
Add the wine and boil for a few minutes, add the stock and the herbs and cook for another 8–10 minutes.
To make the croûtes, slice the baguette, toast one side under the grill. Spread the bread side with mustard and top with grated cheese. Grill until just melted.
Remove the herbs, check the seasoning and serve in hot bowls with the cheese croûtes on top.
