French onion soup
The bistro onion soup, with meltingly soft onions, a splash of white wine and croutons grilled with Comté cheese.
bistrowintergratinoven
- Prep25 min
- Cook35 min
- DifficultyEasy
- Budget€
The great classic of Paris bistros and late nights out. With its stringy, cheesy crouton on top, it’s a whole meal in itself.
Ingredients
Makes 4 people
Method
- Peel the onions and slice them thinly.
- Melt the butter with the oil in a casserole dish, add the onions and cook them for 15 minutes over medium heat, stirring, until they are soft and nicely golden.
- Sprinkle with the flour, stir for 1 minute, then pour in the white wine, scraping the bottom to lift the caramelized bits. Let it reduce for 2 minutes.
- Add the water, season with salt and pepper and simmer for 15 minutes over low heat.
- Meanwhile, toast the slices of bread and cut them in half. Turn on the oven grill.
- Pour the soup into ovenproof bowls, lay the bread on top and cover with the grated Comté.
- Slide under the grill for 3 to 5 minutes, until the cheese is golden and bubbling. Serve straight away.
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