We made the full recipe and it gave us two generous dinners and then some - I'd say serves 6, or 8 if you have a bit more bread/serve it as a starter, so feel free to scale the recipe down if you don't need that much.
Traditionally you pop the soup under a grill with the croutons and cheese on top of it, but we wanted to eat as soon as we could, so cooked our croutons while finishing off the soup. Because the broth is quite thin you want crusty bread for the croutons so it doesn't get too soggy too quickly - we had a day-old baguette (marked down, woohoo!) but it was better the second day - so maybe go for the two-day-old baguette. ;-)
Do you always stick to the right seasons for your meals or do you throw caution to the wind and have salad in winter and soup and stew in the summer?
French Onion Soup (serves 6-8, from Donna Hay magazine)
1 Tbsp olive oil
1kg brown onions (about 6)
1 tsp chopped thyme leaves
1/2 cup / 125ml white wine
1 litre beef stock
2 cups/500ml water
1 baguette, sliced and toasted
1/4 cup / 25g grated mozzarella
1/4 cup / 20g grated pecorino
Place the butter, oil, onion and thyme in a large saucepan over low heat and stir occasionally for about 20 minutes or until the onion is soft and caramelised. Add the wine, stock and water and simmer for 10 minutes. Spoon the soup into bowls and top with the baguette slices and cheese. Place under a pre-heated hot grill for 2-3 minutes or until the cheese is melted and golden.