Peploe's Classic French Onion Soup
- Peel and slice the onions and garlic
- Tale the herbs and ie together with some butchers twine or a little cling film
- Take a large heavy-bottomed pot, put on a high heat and add 30ml of oil
- Start the saute of the onions and garlic
- We want a heavy caramelisation of the onions to give colour and flavour to the soup
- When the onions and garlic are cooked and have good deep colour, pour in the red wine and add the bunch of herbs
- Reduce by half
- Add the chicken stock, reduce by approximately 1L
- Season to taste and the soup is ready
- To assemble, pour the hot soup into a soup bowl, slice some of the baguette, cover with a mix of cheese and gratinate either under a hot grill or in the oven
- Enjoy!!
Recipe Information
Preparation Time
10 minutes
Cooking Time
5o minutes
Ingredients
- 1.5kg white onions
- 300ml red wine
- 3 sprigs of thyme
- 3x bay leaves
- 1 sprig of rosemary
- 3L chicken stock
- 1/2 a baguette
- 300g aged gruyere (grated and mixed)
- 100g parmesan
- 3 cloves of garlic, sliced
