French Onion Soup

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This classic French onion soup features sweet Roscof onions caramelized to perfection, topped with melted cheese and toasted baguette slices.

• Cook 60 min
• Total 60 min

Ingredients

• 1kg Roscof onions
• Fresh thyme
• Fresh chives
• Olive oil
• Butter
• Salt
• 200ml red wine
• 1 liter beef stock
• Comte cheese
• Gruyere cheese
• Baguette

Instructions

1. Prepare the Onions: Peel and slice the Roscof onions from pole to pole.
2. Caramelize the Onions: Heat olive oil and butter in a large pot over medium-low heat. Add the sliced onions and salt. Cook for approximately one hour, stirring occasionally, until the onions are deeply caramelized and have broken down.
3. Add Flavor: Scrape the fond from the bottom of the pot. Add soy sauce and sherry vinegar to the caramelized onions and stir to deglaze.
4. Add Stock: Pour in 1 liter of beef stock and simmer for about 10 minutes.
5. Prepare Toppings: Grate Comte and Gruyere cheeses. Slice a baguette into rounds. Drizzle the baguette slices with olive oil and toast them in the oven until golden brown.
6. Assemble the Soup: Ladle the soup into an oven-safe bowl. Top with a layer of grated cheese, then place two toasted baguette slices on top. Add a generous amount of grated cheese over the baguette slices.
7. Broil: Place the assembled soup bowls under a broiler until the cheese is melted, bubbly, and golden brown.
8. Garnish: Sprinkle fresh chives over the top of the soup.
9. Serve: Serve the French onion soup hot, being careful of the molten cheese.

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