French onion soup

Preparation – 15 minutes

Peel the onions and slice them into thin rings. Peel the garlic cloves and finely chop them. Heat a large saucepan over a medium heat and add the butter. Add the chopped garlic.

Next, add the onion rings and lower the heat to prevent them from burning. Sauté the onion for 10 minutes until soft and translucent. Stir well every now and then.

Add a tablespoon of flour and stir to form a roux. A roux normally requires more flour, but this soup only needs a small amount. The roux thickens the French onion soup and makes it a bit more substantial. It is not vital to add flour, but without it the soup will be lighter in colour and more watery. 

Finishing the French onion soup – 25 minutes

Once the onions are soft and translucent, add one and a half litres of (chicken) stock to the saucepan and stir well. Add 2 bay leaves, then place the lid on the pan. Increase the heat and bring the soup to a boil.

Lower the heat and season the soup with salt and pepper; let the soup simmer for 20 minutes. This French onion soup is best if you make it a day in advance as the flavours of the onion will be fully developed.

Optional (but almost obligatory for a classic French onion soup): lay 2 slices of baguette on top of the soup.

Sprinkle the surface of the soup with (Gruyère) cheese and melt the cheese in an oven under the grill. Enjoy your meal!