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- Brown Beef StockCook preparation
French Onion Soup
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Step 1 of 4
1 of 4
Cook onions in butter and oil over medium-low heat for 50 to 70 minutes, stirring often, until deeply caramelised without burning.
Suggested from the step’s words, “50 to 70 minutes”. Check it at 50 min; the step allows up to 1 h 10 min.
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What you are cooking with
- 1.2 kg Onion, thinly sliced
- 50 g Butter
- 20 ml Olive oil
- 150 ml Dry white wine
- 1.5 L Brown Beef Stock
- 5 g Thyme
- 1 Bay leaf
- 180 g Baguette, sliced
- 150 g Gruyère, grated
- 3 g Salt