Homemade French Onion Soup

The secret to a great French onion soup is the quality of the bone broth – it should be lovingly made at home from beef bones which have been first roasted to create extra flavour before being slowly simmered for 24 hours or longer, or until the broth is so infused with flavour and minerals that it smells delicious on its own when hot, and sets like a jelly when cold.

Allowing plenty of time for the onions to slowly caramelise also helps to bring out the best of a few simple ingredients. The caramelising can be happening in the background while other kitchen tasks are being done, making this an easy hands-off meal for the most part. Sometimes I run the onions through the slicing bit of my food processor to make the preparation extra quick.

The classic presentation for French onion soup is to serve it in ovenproof bowls, with a slice of crusty bread on the top, covered with cheese and briefly baked or broiled to melt the cheese. I just make toasted cheese sandwiches with my usual everyday homemade bread and serve these on the side.

This soup reheats well. I often make a bigger batch and serve it for a few meals.

Makes around 8 serves. 

Real French Onion Soup with Bone Broth

Ingredients

12 tablespoons butter (180g)

3 pounds onions (1.35kg), thinly sliced into half moons

Optional 1 cup red wine (or a splash of brandy, or extra broth)

8 to 9 cups (2 litres) beef bone broth

Salt, to taste

Method

Melt the butter in a large stewpot over medium heat. Mix through the onions and allow them to cook, stirring every now and then, until very fragrant, dark golden-brown, and soft. This can take anywhere between 30 and 60 minutes.

Once the onions are ready, stir through the wine for a few seconds, then add the broth. Put the lid on the pot and allow it to simmer for 20 minutes, before adding salt, to taste.

Serve with some combination of crusty bread and melty cheese, such as toasted cheese sandwiches.