Mary Berry’s easy French onion soup recipe is super simple to make

‘s French onion soup is super simple to make, and only takes half hour to prepare.

Best served with a cheesy baguette, the will go down a treat on any cold wintry evening.

Plus, there’s no technicality when it comes to making , so it’s an easy dish to whip up.

Taking only up to an hour to be ready from start to finish, it’s the ideal meal to have any day of the week.

And, even better, there will be enough to store for another day (unless you’re serving dinner for six people).

Mary Berry’s French onion soup recipe

Serves: six people

Ingredients

50g butter

One tbsp olive oil

Six large white onions, thinly sliced

One-and-a-half tbsp caster sugar

200ml white wine

Two litres beef stock

Three bay leaves

Sprig rosemary

Salt and black pepper

For the cheese mustard croûtes

Half a thin baguette

Dijon mustard

25g gruyère cheese, grated

Method

Melt the butter and oil in a deep saucepan. Add the onion and fry over high heat for a few minutes. Cover, lower the heat and simmer for 10 minutes.

Remove the lid, sprinkle in the sugar and some salt and pepper, then fry for a few minutes.

Cover, and simmer for at least 15 minutes, until caramelised. Add the wine and boil for a few minutes, add the stock and the herbs and cook for another 10 minutes.

To make the croûtes

Slice the baguette, toast one side under the grill. Spread the bread side with mustard and top with grated cheese. Grill until just melted.

Remove the herbs, check the seasoning and serve in hot bowls with the cheese croûtes on top.