October 23, 2013

From deliaonline.com by Delia Smith

Serves 6


700 gm onions, thinly sliced
2 tbsp olive oil
50 gm butter
2 cloves garlic, crushed
½ level tsp granulated sugar
1.2 litres good beef stock
275 ml dry white wine
2 tbsp Cognac
salt and freshly milled black pepper

For the croutons:

French bread or baguettine, cut into 2.5 cm diagonal slices
1 tbsp olive oil
1-2 cloves garlic, crushed

To serve:

6 large or 12 small croutons (see above)
225 gm Gruyère, grated

Pre-heat the oven to 180°C.


1. First make the croutons – begin by drizzling the olive oil on to a large, solid baking-sheet, add the crushed garlic and then, using your hands, spread the oil and garlic all over the baking sheet. Now place the bread slices on top of the oil, then turn over each one so that both sides have been lightly coated with the oil.
2.Bake them in the oven for 20-25 minutes till crispy and crunchy.
3.Next place the saucepan or casserole on a high heat and melt the oil and butter together.
4.When this is very hot, add the onions, garlic and sugar, and keep turning them from time to time until the edges of the onions have turned dark – this will take about 6 minutes. Then reduce the heat to its lowest setting and leave the onions to carry on cooking very slowly for about 30 minutes, by which time the base of the pan will be covered with a rich, nut brown, caramelised film.
5.After that, pour in the stock and white wine, season, then stir with a wooden spoon, scraping the base of the pan well. As soon as it all comes up to simmering point, turn down the heat to its lowest setting, then go away and leave it to cook very gently, without a lid, for about 1 hour. All this can be done in advance but, when you’re ready to serve the soup, bring it back up to simmering point, taste to check for seasoning – and if it’s extra-cold outside, add a couple of tablespoons of Cognac!
6.Warm the tureen or soup bowls in a low oven and pre-heat the grill to its highest setting. Then ladle in the hot soup and top with the croutons, allowing them to float on the top of the soup.
7.Now sprinkle the grated Gruyère thickly over the croutons and place the whole lot under the grill until the cheese is golden brown and bubbling. Serve immediately – and don’t forget to warn your guests that everything is very hot!

La Femme

I have to say that I have tried to make French Onion Soup on many occasions from French recipes and been very unsuccessful.  Good old Delia got it right as far as I was concerned – so when she says brown your onions for 6 mins then you better do just that along with everything else she suggests!

Food & Wine Matching

I wanted a hearty dish to serve with the Chasselas wine I brought back from Switzerland – I knew that trying to reproduce a raclette meal during a wine lesson would have been overly ambitious – so although this recipe is ultimately French it ticked all the right boxes.

Le Vin:

Domaine de La Doye, (Chasselas), (Coppett) La Cote AOC Vaud, Switzerland, 2012, CHF10.5
It could go equally well with a lightly oaked Chardonnay or a light red from Beaujolais.


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