French Onion Soup with Gruyère Croûtons

This is so satisfying and simple to make.  Making sure the onions caramelize well is the key to a really flavoursome dish.  I'll be using a local Gruyère cheese on the croûtons made by Lightwoods Cheese and the Hop Pole Inn. 

                              

Ingredients

50g unsalted butter

4 medium sized Spanish onions, cut in half and then sliced into 3mm slices

1 tbsp plain flour

200ml dry white wine, boiled for 30 seconds to remove the alcohol

1 tbsp Cognac, optional

1.5l boiling water

2 pinches salt & freshly ground black pepper.

To serve

12 slices baguette, cut 1cm thick

150g Gruyère cheese, grated.

Method

Pre-heat the oven to 200°C. Melt the butter without letting it brown in a large non stick frying pan. Add the onions and soften for 5 minutes, stirring frequently. Season with 2 good pinches of salt and  2 pinches of pepper. Continue cooking the onions for 20–30 minutes to achieve an even, rich brown caramel colour. Don't skimp on this timing as it develops the flavour. Stir every 2–3 minutes to prevent them from burning. Sprinkle the flour on a baking tray and cook in the oven for 8–10 minutes, until it is very lightly coloured. Stir the flour into the caramelized onions and mix thoroughly. Gradually stir in the white wine and one third of the boiling water. Whisk well and add the remaining water. Bring to the boil and simmer for 15 minutes, skimming off any impurities. Taste and season. Arrange the baguette slices on a baking tray and sprinkle two thirds of the grated Gruyère

over them. Place under a hot grill for 3–4 minutes to melt and slightly brown the cheese. Serve the soup in bowls, with the croûtons on top. Serve the remaining cheese separately.