French Onion Soup
Savoury and soul-warming. Slow-cooked onions, flavourful broth, and luxurious melted cheese create a classic taste experience.
Equipment
- 1 Stock pot (Large, lidded and heavy bottomed)
Ingredients
- 3 large White onions
- 3 large Red onions
- 3 tbsp Olive oil
- 40 grams Butter
- 1 tsp Brown sugar
- 4 cloves Garlic
- 200 ml White wine (Alternatively use 200ml of lager or stout)
- 1.2 litres Beef stock
- 2 Bay leaves
- 2 tsp Fresh thyme leaves Tied in a sprig or very finely chopped (Or 1 tsp dried thyme)
- 6 slices Baguette, Crusty bread
- 400 grams Cheddar or Gruyere cheese (Grated)
Instructions
Prep
- Peel and cut the onions in half and slice into half-moon onion rings
- Mince or finely chop 3 cloves of the garlic
- Weigh/ measure the other ingredients
To Make
- In a large pot over a medium heat warm the oil and add the onions. Add a pinch of salt, cover and cook for 5 minutes stirring frequently
- Reduce the heat to low. Add the butter, stir till melted then cook slowly for 20-25 minutes, stirring frequently. The onions should be caramelised and golden brown but definitely not burned
- Add the sugar and garlic and stir for 2 minutes
- Add the wine/ lager or stout and scrape the pan to deglaze. Allow it to mostly evaporate then add the stock. Bring to a low simmer and add the herbs. Mix well, partly cover and cook for 30 minutes.
- Pre heat the oven to 200℃
- 15 minutes from the end of the cooking time drizzle both sides of the bread with a little olive oil and place in the oven, turning occasionally, until lightly browned
- Remove from the oven and rub both sides with the remaining garlic clove cut in half
- Pile the cheese high and evenly over the toast and place back in the oven until melty
To Serve
- Serve in warmed soup bowls and place one of your cheesy toasts on top of each
- Garnish with chopped parsley if you so wish
Nutrition
Calories: 440kcal
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