French Onion Soup

Method

1 Finely chop the onions. Melt the butter in a large, heavy-based saucepan. Add the chopped onions and cook slowly, stirring, until very soft and a deep golden brown. This should take at least 30min. Add the crushed garlic and flour and cook, stirring, for 1min. Pour in the white wine, bring to the boil and bubble until reduced by half. Add the vegetable stock, bouquet garni and seasoning. Bring to the boil and simmer gently, uncovered, for 20–30min.
2 Remove the bouquet garni and allow the soup to cool a little. Place one-third of the soup in a blender and liquidise until smooth. Return to the remaining soup and stir in.
3 Cut about 12 slices of French bread and toast lightly to a pale biscuit brown. Reheat the soup, adjust the seasoning and pour it into individual ovenproof bowls or one large bowl. Float the toasted bread on top of the soup and sprinkle thickly with the Gruyère cheese. Place each bowl under a preheated grill until the cheese has melted and turned golden brown. Garnish with thyme sprigs and crushed black pepper.

PREPARE AHEAD
Complete the soup to the end of step 2. Cool quickly, cover and refrigerate for up to two days.
TO SERVE
Complete the recipe.

TO FREEZE
Complete the soup to the end of step 2. Cool quickly, pack and freeze.
TO SERVE
Thaw at cool room temperature for 4hr. Place the soup in a saucepan, bring to the boil and continue to the end of the recipe.

COOK’S TIP
To make a home-made bouquet garni, simply tie together a few sprigs of fresh thyme, a bay leaf, some parsley stalks and a 5cm (2in) piece of celery.

(for 4)
380cals, 21g fat (of which 13g saturates), 36g carbs, no added sugar per serving

(for 6)
250cals, 14g fat (of which 8g saturates), 24g carbs, no added sugar per serving

These recipes are not tailored to individuals' specific dietary or health requirements. always consult your GP for information and advice on your food allergy or likely reaction to any ingredients or recipes