How I've always made French Onion Soup - Classic

Possibly the original hug in a bowl, cheesy, beefy oniony goodness. This is how to make french onion soup.

French Onion Soup (Gruyere Croutes)
8 italian white onions, peeled and sliced
125g butter, diced
25ml sherry vinegar
200g madeira
3ltrs beef stock
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Heat a wide based pan, melt butter and cook sliced onions slowly until deep golden and sweet. Deglaze with sherry vinegar, reduce, then madeira, reduce again. Add beef stock and simmer 20 minutes. Correct seasoning if needed.

Fill ovenproof bowls halfway with soup. Slice and cut bread with cutter, then fry in melted butter until crisp. When cool – top with grated gruyère. Bake at 200 °C until bubbling and gratinated. Finish with thyme.

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