French Onion Soup


  1. 50g Unsalted butter
  2. 4 Medium  Spanish onions, cut in half and then sliced into 3mm slices
  3. 1 tbsp Plain flour 200ml Dry white wine, boiled for 30 seconds to remove the alcohol
  4. 1.5l Boiling water
  5. 2 pinches Sea salt & freshly ground black pepper
  6. 1tsp Sugar (optional)



  1. Pre-heat the oven to 200°C/400°F/ Gas Mark 6. 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 10 pinches of salt and 2 pinches of pepper.
  2. Continue cooking the onions for 20–30 minutes to achieve an even, rich brown caramel colour. Stir every 2–3 minutes to prevent burning.
  3. Sprinkle the flour on a baking tray and cook in the oven for 8–10 minutes, until it is very lightly coloured. Stir the flour into the caramelized onions and mix thoroughly
  4. Gradually stir in the white wine and one third of the boiling water. Whisk well and add the remaining water. Bring to the boil, skim off any impurities from the surface and simmer for 15 minutes. Taste and correct the seasoning, adding the sugar if required.