French onion soup
Is there anything more comforting on a cold winter's day than a hot bowl of French onion soup? Especially with a thick slice of toasted bread loaded with melted gruyere cheese.
- 20 mins preparation
- 30 mins cooking
- Serves 6
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Ingredients
French onion soup
- 60 gram butter
- 1 tablespoon olive oil
- 1 kilogram onions, halved, thinly sliced
- 1 teaspoon brown sugar
- 2 tablespoon plain flour
- 4 cup salt-reduced beef stock
- 1/2 cup white wine
- 2 sprigs fresh thyme, leaves picked
- 1 2 slices french stick
- 1/2 cup grated gruyere or swiss cheese
- thyme elves, extra, to serve
Method
French onion soup
- 1Heat butter and oil in a large saucepan on medium. Add onion; cook, stirring, for 10 minutes or until soft. Add sugar; cook, stirring occasionally, for 8-10 minutes or until the onion is golden.
- 2Add flour; cook, stirring, for 1-2 minutes. Remove from heat. Gradually stir in stock, wine and thyme, until combined.
- 3Return to heat and cook, stirring, until mixture boils and thickens. Reduce heat to low and simmer, covered, for 4-5 minutes. Season to taste.
- 4Meanwhile, heat grill on medium. Place bread on a foil-lined baking tray. Grill for 1-2 minutes or until golden. Turn and sprinkle with cheese. Grill for a further 1-2 minutes or until melted. Serve soup topped with croutons and extra thyme leaves.
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