French onion soup
With a thick slice of toasted bread topped with melted gruyere cheese, there is nothing more warming on a cold winter�s night than a delicious hot bowl of French onion soup.
- 15 mins preparation
- 5 mins cooking
- Serves 4
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Ingredients
French onion soup
- 60 gram butter
- 4 large onions, thinly sliced
- 2 clove garlic, crushed
- 1/2 cup red wine
- 5 cup beef stock
- 1 baguette, cut in 2cm-thick slices
- 1 cup grated testy cheese
- 400 gram can cannellini beans, rinsed, drained
- chopped parsley, to serve
Method
French onion soup
- 1Melt butter in a large saucepan on medium heat. Saute onion 15-20 minutes, until lightly golden and caramelised. Add garlic and saute a further 4-5 minutes.
- 2Pour in wine. Simmer 4-5 minutes, until reduced slightly. Add stock, stirring, until boiling. Reduce heat to medium. Simmer, uncovered, 15 minutes.
- 3Meanwhile, preheat an oven grill on high. Line an oven tray with baking paper or foil. Arrange bread on tray. Grill 2-3 minutes. Turn bread and sprinkle cheese over. Grill 2-3 minutes, until cheese is melted and golden.
- 4Add beans to soup. Simmer a further 5 minutes. Serve sprinkled with parsley and accompanied with cheesy croutons.
Notes
For extra depth of flavour, add a dash of brandy just before serving.
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