Reinvented French Onion Soup

Step 1: Caramelize the Onions

• Prepare the onions: Cut the onions in half lengthways, then slice them very thinly.
• Cook the onions: Heat a very large pan over medium-high heat and add the 3 tbsp of oil. Once hot, stir in the sliced onions, 3 sprigs of thyme, and the bay leaves. Season with a pinch of salt.
• Sauté: It will seem like a lot of onions at first, but they will shrink down as they cook. Cook over high heat for 5 minutes, stirring often. The onions should soften, but they shouldn’t brown yet.
• Slow cook: Reduce the heat and cook the onions uncovered for 35 minutes, stirring often, until the onions have softened and reduced down to a deep golden color.

Step 2: Deglaze and Prepare the Soup Base

• Boil the wine: While the onions are cooking, bring the white wine to a boil in a small saucepan. Let it bubble for 30 seconds to cook off the alcohol. Remove from heat and set aside to cool.
• Toast the flour: In a small heavy-bottomed pan, sprinkle the plain flour and toast it over medium heat for 2-3 minutes, stirring occasionally until it turns light brown. Set aside to cool.

Step 3: Caramelize the Onions Further

• Caramelize the onions: Once the onions have softened, turn up the heat to high and cook for another 12-15 minutes, stirring occasionally to avoid burning. Scrape up the sticky bits from the bottom of the pan as the onions begin to caramelize. They should turn a rich brown color.
• Add the flour: Stir the toasted flour into the caramelized onions, mixing it well. This will help thicken the soup.
• Add the wine and water: Pour the wine into the pan, scraping up all the sticky bits from the bottom. Add 1.2 liters of cold water, then stir in the vegetable bouillon.
• Simmer the soup: Bring the soup to a boil over high heat. Skim off any froth that rises to the surface. Reduce the heat and simmer uncovered for 15 minutes to allow the flavors to meld.

Step 4: Prepare the Topping

• Make the croutons: While the soup simmers, preheat the oven to 200°C/fan 180°C/gas 6. In a small bowl, mix the crushed garlic with 1 tbsp of oil. Brush this mixture onto the bread slices, then cut each slice into cubes. Spread the cubes over a baking sheet.
• Toast the croutons: Bake the bread cubes in the preheated oven for 8-10 minutes, or until golden and crispy. Set aside.
• Make the Parmesan crisps: Line a baking sheet with baking parchment or a non-stick silicone sheet. Remove the leaves from the remaining thyme sprig and mix them with the coarsely grated Parmesan. Spread this mixture into a 13 x 8cm rectangle on the prepared sheet.
• Bake the crisps: Bake the Parmesan mixture for about 8 minutes, or until melted and golden. Remove from the oven, and let it firm up before snapping it into jagged pieces.

Step 5: Serve the Soup

• Remove herbs: Discard the thyme sprigs and bay leaves from the soup.
• Ladle into bowls: Pour the hot soup into bowls, then scatter over a few of the croutons.
• Add cheese and garnish: Sprinkle the Gruyère over the soup, season with freshly ground pepper, and top with a Parmesan crisp.
• Serve remaining croutons: Serve any leftover croutons on the side for added crunch.

Extra Tips:

• Make Ahead: This soup can be made in advance and stored in the fridge for up to 3 days. Just reheat gently before serving.
• Serving Suggestion: For a lighter version, skip the bread and cheese topping and serve the soup with a fresh green salad on the side.