French onion soup, is a beloved staple in French cuisine, celebrated for its deep, rich flavours and comforting warmth. At Côte Brasserie, this classic dish is elevated with a touch of sophistication and is our recipe from our very first restaurant which opened in 2007!
The foundation of this soup lies in the meticulous caramelization of onions. Thinly sliced onions are gently cooked until they achieve a deep golden hue, releasing their natural sweetness and developing a complex flavour profile. This process requires patience but is essential for achieving the soup’s signature richness.
At Côte Brasserie, this soup is more than just a starter; it’s a testament to the timeless appeal of French culinary traditions. Each spoonful offers a taste of France’s rich gastronomic heritage, making it a must-try for both newcomers and connoisseurs alike.
This recipe makes enough for four people.
1kg medium onions, brown, peeled and sliced
5tbsp olive oil
6 sprigs fresh thyme
Salt
1tsp brown or caster sugar
2 garlic cloves (large), peeled and crushed
250ml dry white wine
1.5L stock (beef, veal or vegetable – as long as it’s a brown stock)
8 slices sourdough or country-style bread
1 sprig fresh rosemary, picked and chopped
1 garlic clove (large), peeled and crushed
2 tbsp olive oil
120g Comté cheese, grated (Gruyère or Emmenthal also work well)
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1. Peel and thinly slice the onions, then place in a heavy-bottomed pan with 5tbsps olive oil. Slowly cook the onions over a medium heat until they are nicely browned. This should take about 15 minutes, but you will need to stir frequently as they might burn and catch in the pan.
2. Pick and chop the thyme, then add to the onions with the two cloves of crushed garlic, salt and sugar.
3. Carry on caramelising the onions until they have a jam consistency then carefully add the wine and reduce until evaporated.
4. Add the stock and simmer for about 30 minutes on a low heat.
5. Pre-heat your oven to 180˚ C.
6. While the soup is cooking, remove the crusts of the sourdough and cut into 1.5cm dice. Toss the croutons in 2tbsp of olive oil, chopped rosemary and crushed garlic then place on a baking tray and cook for 8-10 minutes until golden brown.
7. Once the soup and croutons are ready, divide the soup between four bowls (ensure the bowls are ovenproof), add the croutons on top and sprinkle with the grated Comté. Place on a tray and bake in the oven for 2-3 minutes until the cheese is bubbling.
8. Remove from the oven and serve immediately.
