A typically French dish that is filling and warming, but also very flavoursome. Perfect to enjoy with friends for a light yet appetising dinner.

French onion soup ingredients

half a kg of golden onions
1 teaspoon of cane sugar
6 tablespoons of extra virgin olive oil
1 litre of vegetable stock
20 g of semi-wholemeal flour
homemade wholemeal bread, to slice
gruyère, to taste
parmigiano reggiano, grated, to taste
salt
black pepper, to grind

Method

Slice the onions into thin rings. Place them in a pan with plenty of extra virgin olive oil. Cook for 10 minutes over a low heat, then add a teaspoon of cane sugar and continue cooking until the onions soften without browning. As soon as they start to turn golden, dust the onions with the flour using a sieve.
Stir well. At this point, add the stock and leave to simmer for about half an hour over a moderate heat, adding more stock as needed. Once cooked, season with salt and pepper and transfer the soup to an ovenproof dish (or four smaller individual dishes).

Gratinéed onion soup

Slice the bread and toast it. Carefully arrange the slices of bread on top of the soup, then cover everything with the gruyère cut into thin slices and the grated parmigiano reggiano.

Place the dish in a preheated oven at 220°C and remove it only once a golden crust has formed on the surface of the soup. Serve piping hot.