Onion Soup

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This classic French soup (traditionally served after a wedding reception, either before going to bed or first thing in the morning after) can be eaten at any time of day and is filling and delicious.


Preparation Time: 10 minutes
Cooking Time: 1 hour 20 minutes
Serves: 2


  1. Peel and finely slice the onion, peel and finely dice the garlic. preparing the ingredients
  2. In a heavy bottomed pan, heat the oil and butter. When the butter has melted, put in the onions, garlic, sugar and salt and cook it on a high heat for 10 minutes, stirring it often. softening the onion
  3. Turn down the heat to medium-low and cook it for 40-50 minutes with the lid on until the onions have turned a rich golden brown colour. Keep stirring the onions every 5 minutes or so, otherwise the onions can burn which will turn the soup bitter. caramelising the onion
  4. Turn up the heat, push the onion to one side of the pan and add the armagnac. After 20 seconds, when the alcohol has evaporated, stir it in to the onions. When all the armagnac has been absorbed by the onion, add the beef stock, season with salt & pepper, bring the mixture up to the boil, then turn it down and simmer it until it has reduced by half. reducing the soup
  5. When the soup has reduced by half, add the white wine vinegar and taste the soup to check the seasoning.
  6. Pre-heat a grill. Slice 1 piece of baguette per person and toast it, then cut a clove of garlic in half and rub each piece of baguette with the garlic. Grate a generous amount of Gruyere cheese onto each piece of baguette and put them under the grill until the cheese has melted. Garnish with a sprig of thyme. making the garnish
  7. Ladle the soup into bowls and serve with a piece of the cheese-topped baguette floating on the surface of the soup. the finished soup
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Useful Information

Can it be frozen? Yes.
Can it be prepared in advance? Yes, it can be finished up to 3 days in advance.
Will leftovers be nice? Yes, for up to 3 days.


- Cooking the onions initially for 10 minutes over a high heat evaporates the water out of the onion, then reducing the heat once most of the water has gone allows the caramelising process to begin.

- This soup is quite a hearty soup and could be described as a good “winter warmer”... we made the soup on one of the hottest days of the year, in the middle of July, and nearly collapsed while trying to eat it. This is not recommended.

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