French Onion Soup

This classic version that I am sharing with you is made with good-quality beef broth or vegetable stock, caramelised onions, and topped with oozing Gruyère cheese croutons.

Aged Gruyère is the key to getting the bubbling crust because it’s rich, smooth, and melts easily, but you can also use blue cheese, Comté or some good aged British cheddar.

Sometimes I will add a splash of sherry or a cup of stout to the broth — both bring wonderful and very different flavours. It really is the perfect soup at this time of the year, rich in flavour, warming and utterly delicious as a light supper.

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