Step 1 of 5
French Onion Soup
Melt the butter with the oil in a large heavy-based pan. Add the onions, cover with a lid, and fry for 10 minutes until soft.
Step 2
Sprinkle in the sugar and cook uncovered for 20 minutes more, stirring frequently, until the onions are deeply golden and caramelised. Watch carefully towards the end to prevent burning.
Step 3
Add the garlic for the final few minutes of cooking. Sprinkle in the flour, stir well, then increase the heat and gradually add the wine, stirring constantly.
Step 4
Pour in the hot beef stock, bring to a simmer, cover, and cook for 15–20 minutes.
Step 5
Turn on the grill. Toast the bread slices. Ladle the soup into heatproof bowls, top with toast, and pile on the grated Gruyère. Grill until melted and bubbling.
