French Onion Soup

1. 1

   Slice the top off each onion, leaving the root end intact. Peel away the skin. Slice thinly. Melt the butter in a large, heavy-based saucepan. Add the sliced onions. Cook slowly over very low heat, stirring frequently, for about 35-40 mins, until very soft and golden brown.

2. 2

   Stir in the flour. Cook for 1 min. Remove from the heat. Gradually pour in the stock, stirring continuously. Add the bay leaf. Return to the heat. Bring to a boil. Cover; simmer gently for 20-30 mins. Remove the bay leaf. Season with salt and freshly ground black pepper.

3. 3

   Preheat the broiler to medium-hot. Cut the baguette into 1/2-inch slices. Set aside 8 slices. Arrange the rest of the bread on a broiler pan. Sprinkle two-thirds of the grated cheese over baguette slices. Broil until the bread is lightly golden and the cheese has just melted.

4. 4

   Divide the reserved bread slices between 4 bowls. Ladle three-quarters of the soup over bread. Float 2-3 slices of cheese toasts on top of each portion. Ladle the remaining soup over toasts. Sprinkle with remaining cheese. Garnish with freshly ground black pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.