- Make beef stock (or don't). I did and it made me immeasurably happy.
- Slice four onions.
- Fry onions in two tbsp each of olive oil and butter. Keep the temperature highish for ten to fifteen.
- But! Don't let them catch and go crispy. You must teach them how to colour patiently. Turn the cooker down and let them ooze and whistle for a good half an hour. Add some thyme if you have.
- Meanwhile put a slice of baguette or pain de campagne (per person) in the oven to dry out and crisp up. Let's go crazy and call this a croûton. Also, grate a truckload of Gruyère.
- Add two pints of beef stock to the onions, bring to the boil them simmer super gently for an hour.
- Dive in.
- Put a crouton in your serving bowl then ladle soup on top. Cover it with cheese.
- Put your bowls on a tray and place it as close as you can under a really hot grill until it looks like it might explode.
- Jump up and down with excitement.
What did it taste like? What an exceptional combination. Well done France.
- For my croûtons, I chose a loaf of bread with the same diameter as my soup bowl so I could obtain croûton nirvana :)
- Put onions in your serving bowl first, then the crouton, then more liquid. That way your crouton gets juicy without getting drowned.
- Photographing it extensively when it's ready is the only way to avoid stripping your mouth of all sensitive tissue.