Raymond Blanc’s French Onion Soup Recipe
This Raymond Blanc's French Onion Soup recipe is a deep, savoury French classic that began life in eighteenth century Paris as a beef broth.
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Ingredients
- 2 tbsp plain flour
- 60g unsalted butter
- 1kg Rose de Roscoff onions, or white onions, cut into 3mm slices
- 2 tsp sea salt
- 2 pinches freshly ground black pepper
- 200ml dry white wine, boiled for 30 seconds
- 1 1/2 litres cold water
- 1 tsp caster sugar (optional)
- 12 x 1cm slices baguette
- 150g Comté cheese (ideally two-year-old), grated
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