Serve this classic dish with large slices of cheese-grilled croutons floating on top.

Ingredients

• 4 large onions, peeled and finely sliced
• 50 grams butter
• 2 teaspoons minced garlic
• 1 tablespoon flour
• 4 cups beef stock
• 1 teaspoon cracked black pepper
• 2 tablespoons chopped fresh thyme

Method

1. Cook the onions in the butter in a large saucpan over a moderate heat for about 15-20 minutes until they are well browned but not burnt.
2. Add the garlic and cook a further 2-3 minutes stirring constantly until fragrant. Do not let the garlic burn as the soup will be bitter.
3. Sprinke over the flour, stir to mix in and cook for 1 minute. Gradually stir in the beef stock. Add the pepper and simmer the soup for 15 minutes.
4. Sprinkle in the thyme, taste the soup then season with salt and more pepper if wished.
5. Ladle into 8 deep soup bowls, not wide ones (this makes them to hard to carry), place a hot cheese crouton on top, and garnish with sprigs of thyme. Serve piping hot.
6. Cheese croutons
7. Diagonally slice a French stick into 8x 1cm-thick slices. Grill one side. Turn over and cover each slice liberally with grated cheese - the classic cheese for French onion soup is gruyere, but edam or colby will be good too. Grill just before serving the soup so that they are piping hot and just golden.