French Onion Soup

Serves 3


  • 350g onions, thinly sliced
  • Olive oil
  • Butter
  • 1 clove garlic
  • 1/2 teaspoon sugar
  • 1/2 litre beef stock
  • 1 glass white wine
  • Thick white bread, cut into crouton sized squares
  • Cheese – gruyere or similar


  • Drizzle the oil over the bread, toss to coat, and bake at 180C until crisp
  • Heat olive oil and butter in a pan at high heat
  • Add onions, garlic and sugar, until the onions are brown round the edges
  • Reduce the heat to minimum, and leave for 30 minutes
  • Add the stock and the wine, and gently simmer for 1 hr
  • Divide among bowls, top with croutons and then cheese, and grill until the cheese has melted