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This French onion soup recipe is a classic for a reason – it uses simple ingredients, yet is incredibly comforting and hearty. The onions are cooked slowly until almost caramelised, before being topped with a cheesy toast to mop up all those lovely flavours. See method
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Tip: If you don’t have heat-proof bowls to serve, toast the baguettes as above, then place on a baking tray. Top with the cheese and place under the grill to melt, then ladle the soup into serving bowls and place the grilled cheese toasts on top.
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Freezing and defrosting guidelines
Freeze soup only. Cook to the end of step 3, then cool completely and transfer to a freezer-proof container, leaving a little room for expansion. Defrost fully at room temperature then transfer to a pan and heat through until bubbling. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
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