Classic Onion Soup

A timeless, comforting dish, Classic Onion Soup showcases the humble onion at its finest. Slowly caramelised to bring out its natural sweetness, this rich, savoury soup is finished with toasted bread and melted cheese for a soul-warming meal.

Ingredients:

• 4 large brown onions, thinly sliced

• 2 tablespoons butter

• 1 tablespoon olive oil

• 2 cloves garlic, minced

• 1 tablespoon plain flour

• 1 litre beef or vegetable stock

• ½ cup dry white wine (optional)

• 1 teaspoon fresh thyme leaves (or ½ tsp dried)

• Salt and pepper to taste

• Sliced baguette or crusty bread

• 1 cup grated gruyère, tasty or mozzarella cheese

Method:

1. Caramelise the onions: In a large pot, heat butter and olive oil over medium-low heat. Add onions and a pinch of salt. Cook slowly for 25–30 minutes, stirring often, until golden brown and soft.

2. Add garlic and flour: Stir in garlic and cook for 1 minute. Sprinkle over flour and stir well for 2 more minutes to form a roux.

3. Deglaze and simmer: Add wine (if using), stirring to scrape the bottom. Pour in the stock and add thyme. Bring to a gentle boil, then reduce heat and simmer uncovered for 20 minutes. Season with salt and pepper to taste.

4. Toast bread: Meanwhile, toast slices of bread until crisp. Optionally, rub with garlic for added flavour.

5. Assemble and serve: Ladle soup into oven-safe bowls. Top each with a slice of toasted bread and a generous sprinkle of cheese. Grill until bubbly and golden.

   
   

Pro Tips:

• Use a mix of brown and red onions for complexity and colour.

• The longer you cook it, the richer and thicker it becomes — don’t rush!

• Perfect make-ahead gift in a jar for cheese lovers or foodies.

Optional Add-Ins:

• A splash of Worcestershire sauce for extra umami

• A pinch of nutmeg or black pepper for warmth

• Use vegetable stock and dairy-free cheese for a vegan version