French Onion Soup

The secret of French onion soup is the slow, patient caramelisation of the onions, which gives the base its deep, sweet flavour.

The onions are thinly sliced. In a heavy-bottomed pot, they are cooked in a mixture of butter and oil over low to medium heat - taking 30-40 minutes to reach a deep golden-brown colour.

They are stirred occasionally, and a splash of water is used to dissolve any sticky bits from the bottom of the pot.

Once caramelised, the onions are dusted with flour, briefly cooked, then deglazed with white wine which is partially reduced.

• Stock is added
• Herbs and seasoning are stirred in
• Simmered gently for at least 30 minutes

The soup is seasoned with salt and pepper to taste.

At serving, toasted bread slices are placed on top, covered with grated cheese, and grilled until golden brown.