Name: French Onion Soup
Ingredients: 5 to 6 large yellow onions (thinly sliced); 2 tbsp unsalted butter; 1 tbsp olive oil; 1 tsp sugar; 1 tsp salt; 2 garlic cloves (minced); 2 tbsp plain flour; 120 ml dry white wine (or dry sherry/vermouth); 1.5 L vegetable stock; 1 tbsp white miso paste (optional – adds umami depth); 2 sprigs thyme (or ½ tsp dried); 1 bay leaf; salt and black pepper to taste; 1 baguette (sliced into 1–2 cm rounds); 1.5 cups grated Gruyère (Comté, or a mix (Emmental also works))

French Onion Soup

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Ingredients

For the soup:

5 to 6 large yellow onions thinly sliced
2 tbsp unsalted butter
1 tbsp olive oil
1 tsp sugar
1 tsp salt
2 garlic cloves minced
2 tbsp plain flour
120 ml dry white wine (or dry sherry/vermouth)
1.5 L vegetable stock
1 tbsp white miso paste optional – adds umami depth
2 sprigs thyme or ½ tsp dried
1 bay leaf
salt and black pepper to taste

For the gratin topping:

1 baguette sliced into 1–2 cm rounds
1.5 cups grated Gruyère Comté, or a mix (Emmental also works)

Instructions

The Soup

In a large pot, melt butter and olive oil over medium-low heat.
Add onions, salt, and sugar. Cook slowly, stirring frequently, for 35–45 minutes until deep golden brown. Don’t rush this step — the flavour builds here.
Add garlic and flour
Add garlic and stir for 1 minute.
Sprinkle over flour, stir well to coat, and cook another 2–3 minutes.
Pour in wine and scrape up the fond from the bottom. Simmer 2 minutes.
Add the veg stock, thyme, bay leaf, and optional miso. Simmer gently for 30–40 minutes.
Season to taste and remove bay leaf and thyme sprigs before serving.

The topping

Toast the baguette slices. Preheat grill
Ladle soup into ovenproof bowls, float the toasts, and top with grated cheese.
Grill until cheese is melted, bubbling, and golden — 2 to 4 minutes.
Serve immediately.

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