French Onion Soup

Melt the butter in a large saucepan over a medium heat, add the onions and garlic and stir well to combine.
Reduce the heat to low and cook the onion mixture slowly for 20-30 minutes, stirring occasionally, until the onions have softened and are caramelised. Take care not to burn the onions as this will only make the soup bitter.
Increase the heat in the pan and pour in the white vermouth, keep stirring and reduce the wine by half.
While the wine is reducing, prepare the bouquet garni. Place the fresh bay leaf on a board, laying the sprigs of thyme and parsley across the centre. Now roll the bay leaf around the other herbs to form a tight bundle and secure with kitchen twine.
Add the beef stock to the pan, along with the bouquet garni, salt and pepper. Bring the soup to the boil, before reducing to a low simmer. Place the lid on the pan and cook gently for 30 minutes.
Meanwhile place 4 slices of thick cut French baguette on a tray and place under the grill. Lightly toast both sides of the bread.
When the soup is ready check the seasoning and then ladle into some oven proof bowls. It is easier when the bowls are placed on a baking tray first as it makes them easier to handle.
Place a piece of toasted bread on top of each bowl, sprinkle over some grated gruyere cheese and some chopped parsley. Place the tray back under the grill until the cheese has melted and is bubbling.
Remove the soup from the oven, take the bowls off the tray and onto a heat resistant board. Now leave the soup to sit for 5-10 minutes and allow it to cool a little before serving, to avoid scalding your mouth on piping hot soup.

Equipment

Ingredients

Instructions

Notes