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French Onion Soup

French Onion Soup

Serves pea 4-6 Clock icon 2 hours
There's nothing we can think of that's more comforting than French onion soup. Slowly caremalised onions swimming in a strong, sweet broth spiked with wine and cognac, if you're feeling really decadent. We've left out the gruyere croutons in this recipe but they're easy enough to do and will turn this super rich broth into an evening meal.

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Here's how you do it

  1. Peel, halve and thinly slice onions.

  2. In a heavy based pan, on a medium-high heat, melt butter and oil.

  3. Stir in onions, making sure every slice gets coated with butter. Once the onions have been stirred, let them cook down for 10 minutes without moving them. Add sugar and flour, stir then leave for 20 minutes. A thick layer of caramel will form on the bottom of the pan...this is the good stuff!

  4. Add garlic and cook for two minutes.

  5. Add wine then stock. Stir and let cook for one hour.

  6. Just before serving add in the cognac.


  • 1kg onions
  • 2 pints beef stock

From the larder

  • knob butter
  • 1 tbsp plain flour
  • tbsp oil
  • tsp granulated sugar
  • 2 garlic cloves, thinly sliced
  • large glass dry white wine
  • 30ml cognac (optional)
  • salt and pepper