Slow-Caramelized French Onion Soup with Cheese Toast (6 Servings)

Peel, halve and thinly slice 1.25kg onions from top to bottom. Prepare six baguette slices and 100g grated cheese.

Melt 100g butter over medium in a heavy-bottomed pot, add onions, then reduce to medium-low and cook about 30 minutes, stirring every few minutes until soft and translucent.

Raise heat slightly to medium or medium-high, add an editorial starting amount of 1/2 tsp salt, and cook another 20–30 minutes, stirring frequently until deep brown. Reduce heat and add 1–2 tbsp stock if it starts to burn.

For this no-wine variation, pour about 60ml from the measured stock into the pot and scrape up the browned bits from the bottom.

Sprinkle 2 tbsp flour evenly over onions and stir-cook for one minute.

Add the remaining measured stock so total stock used is 1.5L. Add optional two bay leaves and three thyme sprigs. Bring to a simmer, cover and cook gently on low for 30 minutes.

Preheat the oven broiler high, lightly toast both sides of six baguette slices, divide 100g cheese over them and broil again until melted with golden spots.

Remove bay leaves and thyme stems. Start with 1/4 tsp black pepper, taste and adjust salt and pepper only as needed.

Divide hot soup into six bowls and top or serve each with one cheese toast. If using parsley, distribute 1 tbsp. Do not place non-oven-safe bowls under a broiler.

Cool and refrigerate leftover soup in shallow sealed containers within two hours, eat within 3–4 days and reheat to 74°C. Keep toasts separate to prevent sogginess.