French Onion Soup with Croutons and Cheese

01Method

1. 1

   Peel the onions and slice them into thin half-moons. In a pot, melt the butter with a little oil and add the onion slices. Cook gently and slowly for about 30–40 minutes until they turn a rich golden brown, which will give the soup its characteristic sweetness and depth.

2. 2

   Pour a splash of whisky over the caramelized onions and let the alcohol evaporate briefly. Dust with flour, stir well, and cook for a moment to create a light roux. Pour in the beef stock and stir thoroughly. Add the bay leaf, rosemary, salt, and pepper.

3. 3

   Allow the soup to simmer gently for at least 20–30 minutes to let the flavors meld together. Remove the herbs before serving.

4. 4

   Slice the baguette into rounds and toast them until golden in a skillet or oven. Top each slice with cheese to taste and bake briefly until the cheese melts and browns.