The round Dutch oven was made for French onion soup. Its generous depth gives the onions time to soften and caramelise slowly, before the stock is left to deepen beneath a blanket of toasted bread and bubbling Gruyère. Rich, comforting and made to be brought straight from the oven to the table.

SERVES: 4
COOK TIME: 1 hour 15 minutes
COOKWARE: Round Dutch Oven 

Ingredients:

•  1.2 kg onions, sliced

•  50 g butter

•  1 tbsp olive oil

•  1 tsp sugar

•  200 ml dry white wine

•  1 litre beef stock

•  4 slices toasted baguette

•  150 g grated Gruyère or Comté

Method

1. Melt the butter with olive oil in the Round Dutch Oven, over medium heat. Add the onions and cook slowly, stirring occasionally.

2. Add sugar and cook for 45–60 minutes until deeply caramelised.

3. Add the wine and cook for 2 minutes.

4. Pour in the stock and simmer for 20 minutes.

5. Ladle the soup into oven-safe bowls. Top each with a slice of toasted baguette and a generous handful of grated cheese.

6. Grill under a hot grill until the cheese is bubbling and golden. Serve immediately.