From The Pantry
French Onion Soup – With Meg
While French onion soup and pasta recipes have been trending on social media this past year, for me, this recipe holds a deep sense of nostalgia. It evokes fond memories of Christmas eves during my childhood when my mum would prepare this comforting soup to welcome guests arriving after their long journeys.
Even now, each Christmas Eve the familiar comforting aroma fills our home, greeting us as we Gather together to celebrate the season. It’s a reminder of warmth, togetherness, and the joy of shared traditions.
Share in this enduring family tradition that's sure to warm both heart & home...
Recipe below
THE INGREDIENTS
Makes 6 servings
FOR THE SOUP
700g white onions, thinly sliced
2 tablespoons olive oil
50g butter
2 cloves garlic
1/2 teaspoon sugar
1.2l beef stock (the best you can find)
275ml dry white wine
2 tablespoons brandy (optional)
Sea salt & freshly ground black pepper
-
FOR THE CROUTONS
A baguette cut into 3cm slices (1-2 per person)
Olive oil
200-250g gruyere, grated
- Place a heavy-based saucepan (or casserole dish) over high heat, and melt the butter with the olive oil. Once hot and the butter begins to bubble slightly, add the onions, garlic, and sugar. Stir occasionally until the onions become fragrant and translucent.
- Reduce the heat to low and let the onions cook slowly for about 30 minutes, allowing them to caramelise beautifully. A golden film should form on the bottom of the pan.
- Next, pour in the white wine to deglaze the pan, scraping up all the caramelised bits with a wooden spoon to capture the flavour.
- Add the stock, season to taste, and increase the heat until the mixture begins to simmer. Once it does, reduce the heat to its lowest setting and let it cook gently, uncovered, for about an hour.
- While the soup is cooking, prepare your croutons. Drizzle some olive oil onto a large, foil-lined baking tray. Place the slices of bread on top and turn each one over to ensure they’re lightly coated with oil on both sides.
- Crush the garlic cloves with the flat side of a knife to release their oils, then rub them over the bread.
- Bake the croutons at 180°C (150°C fan) for about 20 minutes, until they’re golden brown and crispy – keep an eye on them to avoid burning.
- To serve, warm your bowls in the oven, bring the soup back to a simmer (adding the brandy, if using), and top each crouton with some Gruyère. Pop them under the grill to melt the cheese, then ladle the soup into the warmed bowls, placing the croutons on top to float and soak up a little of the soup.
Enjoy
Meg's notes
You can effortlessly make this dish vegetarian or vegan by swapping the stock for vegetable stock and using vegan butter and cheese.
Plus, everything can be prepared ahead of time and simply reheated when you're ready to enjoy.
