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French Onion Soup

By Steve Farrant.

Prep 10 mins / Cook 20 mins


Serves 4


  1. Sweat the onions (without browning) in olive oil and the butter until soft. Add a splash of water if necessary.
  2. Add the malt vinegar and sugar, then reduce for a minute.
  3. Add the balsamic vinegar and cook for a couple of minutes.
  4. Add the flour and the relish.
  5. Cook for a few minutes more, then add the stock.