Every home cook needs this ridiculously easy classic in their repertoire. The trick to that timeless earthy flavour is to cook your onions on a very low heat, slowly. This may take some time, but it will be worth it. Make sure they get some nice dark colour, just short of burning, for a perfectly rich French onion soup.

SERVES 6 // COOKING TIME 75 min

INGREDIENTS
100g butter
1.2 kg onions, peeled and sliced
3 sprigs thyme
1 bay leaf
4 cloves garlic, peeled and sliced
2 tbsp flour
1 cup dry white wine
1.2L beef or vegetable stock
Salt and black pepper
1 French loaf, sliced
150g Gruyère, grated

METHOD
1. Melt the butter in a large pot, then add the onions, thyme and bay leaf. Cook over low heat for 45 minutes, stirring occasionally, until the onions are dark and caramelised.
2. Add the garlic and flour, cook for 1 minute, then add the wine, stirring.
3. Add the stock and bring the soup to the boil. Reduce the heat and simmer for 15 minutes. Season.
4. Preheat oven to grill.
5. Top the French loaf with Gruyère and place under the grill for 5 minutes.
6. Serve the soup with the cheesy toast.

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