The Times Magazine 33FRENCH ONION SOUP
WITH COMTÉ TOASTS
Serves 4
A classic for a reason, this soup is
the king of winter soups. There is
nothing more gastronomically
pleasing than a bubbling cheese
toast soaking up the rich onion
broth. For an English twist,
replace the wine with cider and
the Comté cheese with cheddar.
- 100g butter
- 6 onions, sliced
- 1 bay leaf
- 1½ tbsp plain flour
- 250ml dry white wine
- 1 litre chicken, beef or
vegetable stock - Salt and pepper
- 1 small baguette, sliced
- 100g Comté or Gruyère,
grated
- Take a large ovenproof
casserole and place it over a
medium heat. Melt the butter
and when it is foaming, add
the sliced onions and bay leaf,
stirring well to coat. Sweat until
translucent and continue to
cook gently for a minimum of
45 minutes. They should be an
even golden colour but without
any burning or caramelisation.
Stir in the flour and cook for
a further 3 minutes. Add the
wine and stock and bring to
a boil while stirring. - Once boiling, place the
casserole in an oven that has
been preheated to 170C fan
(190C non-fan). Cook for one
hour, remove from the oven
and season well with salt and
lots of cracked black pepper. - Toast the baguette lightly on
both sides and cover each slice
with grated cheese. Place the
toasts under a grill until the
cheese is golden and bubbly.
Divide the toasts between the
bowls and ladle the hot soup
over and around.
Eat!
SOUP