At a glance
You're making a crowd-pleasing French onion soup that comes together with just a bit of hands-on work at the start. The bulk of the time goes into slowly caramelizing onions and letting the broth simmer gently, which transforms simple ingredients into something rich and deeply flavorful. The final step is topping everything with crispy croutons and melted Gruyère cheese before a quick toast under the grill.
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Slice the onions
Peel the onions and slice them into half-rings. If you're using a cooking chef with a food processor attachment, you can chop them there instead. Fit the splash guard onto the bowl (otherwise the machine won't start heating), attach the whisk-style stirrer, and set the temperature to maximum. Set the speed to level 1.
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Sauté until golden
Add the olive oil and butter to the bowl, along with the sliced onions and sugar. Lower the temperature to 110 °C and cook until the onions turn golden or lightly browned.
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Add the wine
Add the wine and cook for 10 minutes without the splash guard. Then add the stock and bring to the boil. Simmer for 10 minutes, then lower the temperature again to a gentle simmer.
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