French Onion Soup
Deeply caramelised onions in rich broth under a raft of toasted bread and bubbling gruyère.
Instructions
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Melt butter and cook onions with sugar over low heat, stirring, until deep brown.
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Deglaze with wine and let it cook off.
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Add stock and simmer 20 minutes; season well.
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Ladle into bowls, float toasted baguette, blanket with gruyère and grill until bubbling.
💡 Tips
The onions need real patience — 40 minutes of slow caramelising is where all the flavour lives. Don't rush it.
📝 Notes
Use vegetable stock to keep it vegetarian.
Nutrition per serving
Frequently asked
No oven-safe bowls?
Grill the cheese toasts separately and float them on top.
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