French Onion Soup (my Simple Version

• total time: 3 hours 15 minutes

Ingredients

2 tbsp olive oil

A knob of butter

1–2kg onions, finely sliced

A few shakes of Worcestershire sauce

A few sprigs fresh Thyme

A few sprigs fresh Rosemary

1-2 litre good-quality beef stock

Salt and pepper, to taste

1 ciabatta roll, sliced and toasted

A handful of Gruyère cheese, grated

A handful of mozzarella, grated

Other additions you could add would be a splash of red wine, a bay leaf, or a pinch of sugar to help caramelise the onions, but we’re keeping it really simple.)

Directions

In a large heavy-based pan, heat the olive oil and butter over a low heat until melted.

Add the sliced onions and a pinch of salt, then cook gently for a few hours, stirring occasionally, until the onions are soft, golden, and caramelised. Take your time here; the deeper the colour, the richer the flavour.

Once golden, stir in the Worcestershire sauce, thyme, and rosemary.

Pour in the beef stock and bring to a gentle simmer. Let it cook for another 15 minutes to deepen the flavour.

Taste and season with salt and pepper.

Ladle the soup into bowls, top with toasted ciabatta, sprinkle over the Gruyère and mozzarella, and pop under the grill until melted and bubbling.

Serve immediately and tuck right in.