Michael and Rachel's

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French Onion Soup

Updated: 29 May 2016

Ingredients

  • 6 medium onions, thickly sliced
  • 4 garlic cloves, roughly chopped
  • 2 tbsp balsamic vinegar
  • 2 tbsp caster sugar
  • Small bunch fresh thyme
  • 100g unsalted butter
  • 1 litre fresh beef stock
  • 300ml fino sherry
  • 1 baguette or sourdough loaf
  • 200g gruyere cheese

Method

  1. Heat the oven to 140C.
  2. Divide the onions and garlic equally between 2 medium roasting tins.
  3. Add 1 tbsp vinegar, 1 tbsp sugar, half the thyme, and 50g butter to each tin. Divide the stock and sherry equally between the tins.
  4. Cover both tins with a layer of baking paper then a layer of foil. Transfer to the oven and cook for 2.5 hours.
  5. Optional: transfer the contents of the tins to a heatporoof ceramic 2 litre dish. Set the grill to high. Place the bread slices on top of the onion soup then top with cheese. Put under a hot grill for 5 minutes or until the cheese has melted and turned golden. Serve straightaway.