French Onion Soup with Sourdough Croutons

Ingredients

FOR THE SOUP:

• 8 tbsp plain flour 
• 240g unsalted butter 
• 4kg Rose de Roscoff onions, or white onions, cut into 2mm slices 
• 2 tbsp sea salt 
• 2 tbsp freshly ground black pepper 
• 800ml dry white wine, boiled for 30 seconds 
• 6 litres essential cuisine veg stock 
• 1 tsp caster sugar (optional) 

FOR THE CROUTONS:

• 20 chunks of Seasons Bakery sourdough 
• 560gm fine grated emmenthal

Method

1. For the soup, put the flour into a small baking tin and toast in the oven for 30 minutes. Toasting the flour cooks the starch and develops a nutty flavour, which will add another layer of flavour to your soup. 

2. On a high heat, in a large, non-stick saucepan, melt the butter without letting it brown. Add the onions and soften for 5 minutes, stirring frequently. Season with salt and pepper. 

3. Continue cooking the onions for 20-30 minutes to achieve an even, rich brown colour. 

4. Stir every 2-3 minutes, and make sure you scrape any caramelised bits of onion from the base of the pan to prevent burning and achieve an even colour*. 

5. Stir in the toasted flour and mix thoroughly to absorb all the juices. Gradually stir in the white wine and one-third of the stock and whisk to prevent lumps. Bring to the boil, add the remaining stock and simmer for 5 minutes. Taste and correct the seasoning, adding the sugar if required. 

6. To make the croutons, turn the grill on high. Arrange the chunks of sourdough on a baking tray and toast on one side for 3-4 minutes, until lightly golden. 

7. To serve, divide the soup between serving bowls, top with croutons, toasted side up, and sprinkle over the grated emmenthal. 

* If you like a strong onion flavour, caramelise the onions for a further 15 minutes, until very dark brown.