A rich, deeply flavoured onion soup topped with a crusty crouton and melted Gruyère.
Chef's Notes
Caramelise the onions low and slow — rushing this step ruins the soup. Can be made 2 days ahead without the crouton topping.
Caramelise low and slow — at least 45 min for best flavour
Freshly grated — pre-grated melts unevenly
Thinly slice the onions and cook in butter over low heat for 45 minutes until deeply caramelised.
💡 Stir every few minutes — don't rush this. Low heat is essential.
Add white wine and cook until evaporated. Add beef stock and simmer for 15 minutes.
Ladle into oven-safe bowls. Top with baguette slices and grated Gruyère. Grill until golden and bubbling.
💡 Watch carefully under the grill — cheese can burn in under a minute.
2026-08-03 · 20 portions
2026-08-04 · 20 portions