French onion soup is a classic soup which requires two elements to perfect; 1) patience and 2) good quality stock.

This soup requires the onions to be slowly cooked until soft, sweet and caramelised. This process may take a number of hours on a low heat in order to gently colour and caramelise the onions to bring out sweetness and avoid any burning, as this will bring bitterness to the soup.

The other important element is the stock used. Traditionally beef stock is used, and some recipes call for Veal stock or a combination of beef and chicken. In this recipe we have used a combination of our Simply Roast Beef stock and Veal demi-glaze. These stocks add a real depth of flavour with beef bones being slowly roasted, alongside vegetables and herbs to create a traditional stock which is then simmered gently and reduced to create a rich, meaty, roasted flavour profile.

The stock is the star in this recipe adding richness and depth of flavour and a rich rounded mouthfeel for a warm, comforting, moreish take on a classical French soup!

Ingredients

1kg brown onions- thinly sliced

2 cloves garlic- minced

2tbsp olive oil

50g butter

5 sprigs of thyme

250ml dry white wine

200ml Simply Veal Demi Stock

100ml Simply Roast Beef Stock

1L water

15g brown sugar

2 tbsp Brandy or Cognac

Salt and pepper to taste

Sliced sourdough baguette

250g grated compté cheese

Method

• Melt the oil and butter over a medium hot heat.
• Add onions to the pot and cook for approx. 10 mins stirring continuously.
• Reduce the heat, season with salt and add the sugar, garlic and thyme.
• Allow the onions to cook slowly, stirring frequently until rich and caramelised- a mid – brown colour
• Add the wine to the pot and deglaze until reduced by half
• Add the stocks and water and bring to the boil
• Reduce the heat and simmer for approx. 1 hour and finish with Brandy
• Before serving top the sourdough with the grated compté and place under the grill until the cheese melts
• Serve with the soup