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French onion soup

A classic winter warmer paired well with crusty bread is a great way to escape winter's chill.

Luke Mangan's take on French onion soup.
Luke Mangan's take on French onion soup. Photo: Quentin Jones


50g butter

2kg onions, finely sliced

2 tbsp flour

100ml port or madeira

2 litres chicken stock

Sea salt and freshly ground black pepper

Half baguette, sliced

150g parmesan or gruyere cheese (slice 50g, grate the rest)

2 tbsp cognac

Chopped chives, for garnish (optional)


Melt the butter in a large, heavy-based pot and add the onions. Saute over medium heat until brown. Add the flour and cook for a minute. Add the port and simmer until it reduces slightly. Add the stock and season to taste.

Bring to the boil, turn the heat down and simmer for half an hour. Check the seasoning.

Toast the sliced baguette and place 2-3 slices in the base of the soup bowls. Sprinkle with grated cheese. Pour the cognac over the toast, then ladle in the soup. Top with more toast and sliced cheese. Sprinkle with chives.

Main ingredient:
Onion/Leek, Cheese, Bread
Dinner Party, Midweek dinner

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