Mike Van de Elzen: French Onion Soup

The Sunday Session with Francesca Rudkin

French Onion Soup

Cook time: 40 minutes

Prep time: 20 minutes

Serves: 6

1 tbsp butter

2 tbsp sunflower oil

6 large onions, peeled and sliced

6 cloves garlic, peeled and crushed

1 tsp sugar

2 tbsp plain flour

1 cup white wine

1.5 litres beef stock

1 French baguette

1 cup grated gruyere

Pre-heat a oven to 180*c.

Take a medium - large pot and heat over a low heat. Add in the oil and butter and melt. Add the sliced onions and crushed garlic.

Cook for 10 minutes to allow the onions to sweat down and start to soften. Now, add the sugar and continue to cook on low for another 10 minutes. This is the time you want to build up a heavy and rich caramelized flavour in the onions, which is what the sugar helps with.

Add the flour, make sure it's well combined before adding the white wine and beef stock.

Cook out on low for a further 20 minutes before laying thick slices of baguette over the top of the soup and grated gruyere on top.

Place into the oven for a further 10 minutes to allow the bread to soak up the soup and the cheese to melt and colour up.

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