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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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