French Onion Soup

Also known as soupe d’oignon gratinée, this was an old favourite with the porters of the now dismantled les Halles Market in Paris. Recipe from The Pleasures of the Table: Rediscovering Theodora Fitzgibbon.

1. Heat the oil or butter in a saucepan and add the peeled, sliced onions. Cook gently, stirring frequently until they are golden – on no account let them brown.
2. Stir in the flour and add the pepper and salt. Pour over the stock or Marmite dissolved in hot water (in some ways I prefer this to stock, for it gives a more authentic French flavour), cover and cook gently for about 25 minutes.
3. Meanwhile, dry the slices of bread in the oven. Pour the hot, unstrained soup into either individual fireproof dishes or one large one, then transfer the slices of bread to the soup, sprinkling thickly with grated cheese.
4. In some country areas a tablespoon of cream is also poured over, but it rather changes the fine, clear flavour. Before serving put under a hot grill for a few minutes to brown the cheese.

4 large onions, peeled and sliced

2 tbsp flour

2 tbsp oil or butter

4 pints beef stock (dissolved stock cubes or 2 teaspoons Marmite, dissolved

salt and pepper

Thick slices of stale French bread or Vienna loaves

110 g (4 oz) grated gruyere cheese

Saucepan

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