Mark Hix says: Ripailles – which is French for "feasts" – is a fabulous hefty book by Stéphane Reynaud (published by Murdoch Books, £25) that gets right into the heart of real French cooking with lovely dishes and recipes that you would expect to find in a good country home in France. It's illustrated with interesting, non-cheffy photography and lovely quirky drawings.
This is currently at the top of my pile of French cookery books.
8 brown onions
2 glasses white wine
6 slices of baguette
Grated gruyère cheese
Salt and pepper
Slice the onions thinly and then sauté them in the olive oil until they brown. Add the white wine, reduce by a third, then add 2 litres of water.
Allow to cook for 20 minutes (the onions must be meltingly tender and the soup must be a nice brown colour) and season.
To serve, cover the baguette toasts with grated cheese, place on top of the soup and place under the grill to gratinate the dish.Reuse content