Eleanor Cripps’ French-Inspired Onion Soup

Here’s a simple, foolproof recipe for caramelised onion soup that’s deeply savoury, sweet and fragrant in all the right ways - made even more nourishing with bone broth powder stirred into the soup instead of regular stock. Perfect for a cosy evening. You don’t need many ingredients, just patience, time and plenty of love.

Serves 4

Ingredients:

• 4 or 5 large brown onions, thinly sliced
• 2 tbsp butter
• 2 tbsp olive oil
• 1 tsp salt
• 2 tsp brown sugar, maple or honey
• 2 cloves garlic, finely chopped
• 1 tsp finely sliced fresh thyme 
• 1 tbsp balsamic vinegar or a splash of white wine
• 4 cups stock, made with Mitchells Bone Broth Powder
• Salt and pepper to taste

Instructions:

1. Heat the butter and olive oil in a large pot over medium heat. Add the onions, salt, and sweetener of choice. Stir to coat.
2. Lower the heat and cook slowly for 30 to 40 minutes, stirring often, until the onions are golden, soft, and deeply caramelised. Don’t feel tempted to skip this step - it’s crucial for building the depth of flavour. 
3. Stir in the garlic and thyme, then cook for another 1 to 2 minutes until fragrant. Add the balsamic vinegar or wine to deglaze the pot, scraping up any browned bits.
4. Pour in the both then bring to a gentle simmer and let it bubble away for about 15–20 minutes. Taste and season with salt and pepper if needed. 
5. Serve hot with a nice rustic bread on the side, or to take it to the next level, ladle into oven proof dishes, top with bread, and a good sprinkling of Swiss or cheddar cheese. Grill until bubbling around the edges.

Here’s a little tip to make it extra lovely:
Let the soup sit for a day in the fridge before eating - it only gets better with time.