Classic french onion soup

This instant classic comes in many shapes and sizes. Here's my adoption of the classic french onion soup.

Time to cook: 30-60 mins.
Best if you make it the day before and heat it up.



Recipe for 4 persons

The soup

• 1 liter of beef stock
• 3 large onions
• 5 tablespoons of rapeseed oil
• 20 grams of butter
• 25 grams of flour
• Herbs d'provence (mix of rosemary, thym, satureja, origanum marjorana, basil and oregano)
• dash of red whine
• half a glass of fruity white wine
• black pepper

The topping

• 4 slices of baguette, roasted
• grated 'belegen' gouda cheese (cheese aged 16-18 weeks)
• grated grana padano cheese

Preparation

1. Bake the onion rings medium to high heat in the rapeseed oil in a large frying pan. 
2. When the onion isn't firm anymore, add some pepper and bake until the onion rings brown. The browning will add flavour to the soup, the pepper some bite.
3. Melt the butter in the frying pan, add the flour and bake it for about 3 minutes
4. Move the onions to a soup pan and add the beef stock while stirring on medium fire to let it bind
5. Add the red & white wine
6. Season with Herbs d'Provence to your taste.
7. Let this simmer for about 30 minutes

Serving

1. Roast the slices of baguette after you put on the gouda and top that off with the pecorino
2. Soup in a bowl, add a slice of roasted baguette to float on the top, add a pinch of Herbs d'Provence for a nice look
3. Serve with some grated pecorino on the side
4. Enjoy with friends & family

Background info for some choices I made

The pepper gets a fuller flavour when baked. Rapeseed (Canola) oil can withstand higher heat without turning black, it is also a source of Omega-3 fatty acids.
The red wine gives a richer flavour and compliments the beef stock, use a Cabernet Sauvignon or another 'strong' red wine.  The white wine adds a bit of fruitiness, I prefer a Torrontés.

I chose Grana Padano cheese instead of often used Parmigiano-Reggiano (Parmezan) because it's less firm, melts better in the soup and I prefer the smoother taste.