French Onion Soup

Updated at: Thu, 17 Aug 2023 11:32:00 GMT

Step 1

Begin with roasting the beef bones at 180c/350f for 1 hour. After 30 minutes, turn them over.

Step 2

Meanwhile roughly chop all the veg. No need to peel or anything.

Step 3

Using your largest sauce pan, place in the bones with the vegetables, herbs and peppercorns. Fill with water until submerged.

Step 4

Put onto boil and once it comes up to temperature turn the heat down to a simmer.

Step 5

Using a spoon, remove any scum from the surface and then leave to simmer for at least 6 hours.

Step 6

Prepare the onions by slicing in half, pealing and slicing down the onion.

Step 7

Once the broth has finished simmering, strain through a sieve and discard the vegetables and bones.

Step 8

In a large sauce pan add the butter and olive. Once it melts, add the onions.

Step 9

Season with a generous pinch of salt and keep stirring for around 30 minutes until they turn a deep, rich brown colour.

Step 10

Add the flour and stir for 1-2 minutes, then add the white wine. Cook out the alcohol and once the onions thicken, add the broth. Stir well, add the bay leaves and leave to simmer.

Step 11

Slice the baguette diagonally, place on baking tray and season with salt. Pour over a little olive oil and place in the oven for 5-7 minutes until lightly crisp.

Step 12

Meanwhile grate the cheese.

Step 13

Then remove the croutons from the oven, rub generously with the garlic and put to the side.

Step 14

Using an oven proof soup bowl, add the soup, top with a little cheese, followed by the croutons and then a massive mountain of cheese.

Step 15

Place under the grill for 6-8 minutes until golden brown and bubbling.

Step 16

Enjoy!

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