A much-loved classic…
Recipe and styling by Sarah Dall
Photograph by Myburg Du Plessis
French onion soup
- 50g butter
- 1kg onions, peeled and thinly sliced
- 3 garlic cloves, peeled and sliced
- 5ml (1 tsp) salt
- 30ml (2 tbsp) cake flour
- 250ml (1 cup) dry white wine
- 1,25L (5 cups) beef stock
- 8 baguette slices
- 8 sage leaves + extra, to garnish
- 50g Gruyère, grated
Heat the butter in a medium-sized pot, and add the onion slices, garlic and salt. Cover and gently sweat, 15 – 20 minutes or until the onions are soft and caramelised, stirring the onions occasionally.
Add the flour and cook, 2 minutes. Stir in the white wine and simmer, a further 2 minutes. Pour in the beef stock and simmer, 20 minutes.
Preheat the oven to 180°C. Place the baguette slices on a baking tray. Top with the sage leaves and grated Gruyère. Bake, 5 minutes or until golden and the cheese has melted. Spoon the French onion soup into bowls and top with the Gruyère croûtes. Serve, garnished with sage leaves.