What you'll need:

  • 50g butter
  • 1 kg white onion, halved and finely sliced
  • 4 garlic cloves, thinly sliced
  • 1 tbsp olive oil
  • 1 tsp sugar
  • 250ml dry white wine
  • 2 tbsp plain flour
  • 1.3l good beef stock
  • 6-8 slices of baguette (depends on the size)
  • 140g grated Gruyere
Serves: 4
Time: 1 hour

Method

First

First of all, melt the butter in a heavy bottomed pan. Chuck in all of the onion, and fry with the lid on for about ten minutes, until the onions have sweated down and are soft. Sprinkle in the sugar, give it a good stir, and then cook for 20 minutes - stirring often - until caramelised. Don’t let them burn, but they should be a deep golden colour and smell amazing.

Second

Add the garlic about 3 minutes before you stop cooking the onions, and sprinkle in the flour. Stir well, then add the wine gradually, followed by the hot stock. Put the lid back on, and simmer for another 20 minutes.

Third

To serve, lightly toast the bread under a grill, and ladle the soup into bowls. Pop a slice or two of toasted baguette on top of your bowl of soup, and pile plenty of cheese on the bread. Put the whole lot under the grill for a minute or two, until melted and golden. Yum!

If you are looking for a deliciously perfect pairing, a beautiful Aligote wine from Domaine Delagrange is going to work well. We particularly like this Domaine Delagrange Aligote 2014 with French bistro classics such as this French onion soup.


There you have it -- a delicious recipe for French Onion Soup!

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