French Onion Soup was documented during the Roman times, but in the 18th century, the French cuisine created the modern day recipe we enjoy today. Traditionally made from caramelised onions, rich beef stock and melted gruyere cheese on toasted baguettes. Don't be distracted with less authentic recipes, cutting corners using flour and sugar to caramelise and thicken the soup. Not only does this change the flavour of the soup, but it will also create more problems along the way.
French Onion Soup
2 tablespoons olive oil
2 kgs brown onions, thinly sliced
Salt and freshly ground black pepper
4 cups beef stock
1 baguette, thickly sliced
1 cup grated gruyere cheese
Heat a heavy based saucepan over high heat. Add oil and onions and season well. Cook, uncovered, stirring often, for 45 minutes or until onions soften and then caramelise.
Add stock and reduce heat to simmer for 15 minutes.
Preheat grill. Arrange bread on a baking tray. Sprinkle cheese on bread. Grill until cheese melts. Ladle soup into bowls. Top with cheese croutons.