French onion soup recipe
Vigilance rules supreme when creating the sweet caramelised flavour that accents this perennial French favourite.
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Cooking tools:
- Pepper mill
- Butcher's twine
- Heavy-based saucepan
- Stove
- Oven
- Baking sheet
- Mixing bowl
- Ladle
- Wooden spoon
- Measuring cup
- Chef's knife
- Cutting board
- Bread knife
- Toaster
Ingredients
- 100 gm butter, coarsely chopped
- 2 kg onions, thinly sliced
- 1 litre beef stock (4 cups) (substitute with vegetable stock for vegetarians)
- 4 thyme sprigs
- 3 parsley stalks
- 1 fresh bay leaf
- 8 1cm-thick slices of baguette cut on diagonal, lightly toasted
- 250 gm coarsely grated Gruyère
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