The ultimate French onion soup
- October 2016
- Serves 6
- Hands-on time 45 min, simmering time 45-60 min
When the nights begin to creep in and the leaves fall from the trees it’s time to bring out those soul-satisfying recipes. Sometimes you just can’t beat a classic French onion soup that is hearty, flavoursome and warms you up from the inside out. Here’s our ultimate recipe.
- 26.1g (15.7g saturated)
- 56g (21.5g sugars)
Achieving perfection with this dish is not difficult, but it takes time and good ingredients. Make sure you let the onions really break down and properly caramelise in steps 1 and 2, because once you add liquid, it stops the caramelisation process. You also need top-quality fresh beef stock. If you can find it, some veal jus or demi-glace (available from Ocado or butchers) will boost the flavour too. A stock cube or similar commercial product won’t do.
Make the soup up to 48 hours in advance, then cool and keep in an airtight container in the fridge, or freeze for up to 1 month. Thaw and reheat thoroughly before serving.
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