French onion soup with Gruyère croûtons is served up by James Martin on his meals for one theme on today’s James Martin: Home Comforts.

James says: “Don’t be tempted to rush frying the onions – giving them time to caramelise is what gives the soup its delicious flavour.”

This classic French signature soup has been popular at least as far back as Roman times and was once seen as food for poor people, as onions were plentiful and easy to grow. The modern version of this soup originates in France in the 18th century, made from beef broth, and caramelized onions. It is usually finished by being placed under a grill in a ramekin with croutons and gruyère melted on top.

See how James makes his soup in this video: