French Onion Soup with Gruyere Toasts
DifficultyEasy
Servings4 serves
Ingredients
- 50 unsalted butter
- 2 tbsp olive oil
- 750g brown onions, peeled and sliced
- 2 cloves garlic
- 2 tbsp plain flour
- 1 cup (250ml) dry white wine
- 5 cups (1.25L) beef stock
- 2 tbsp dry sherry
- 2 bay leaves
- Sea Salt flakes and freshly ground black pepper
Gruyere toasts
- 2 tbsp olive oil
- 12 slices sourdough baguette
- 2 cloves garlic
- 1 tbsp chopped parsley
- 50 g Gruyere cheese, finely grated
Instructions
- Place butter and olive oil in a large saucepan over a very low heat, until butter melts.
- Add onion, stirring until coated, cover and cook for 40 minutes, stirring every 10 minutes to prevent onion from catching on the bottom and caramelise without burning.
- Increase heat to medium, add garlic, cook for 2 minutes, before adding flour. Stir the onion mixture continuously until well coated in flour. Add wine, stock, sherry and bay leaves. Bring to a simmer, reduce heat to low, cover and cook for 30 minutes or until soup thickens slightly. Check the seasoning and adjust accordingly.
- Meanwhile to make the Gruyere toasts, lightly brush one side of each baguette slice with olive oil and place on a baking tray. Place baking tray under a preheated grill on medium-high heat, cooking for 2 minutes or until golden.
- While bread slices are still warm, rub the toasted side with garlic.
- In a small bowl combine parsley and gruyere cheese. Just before serving sprinkle toasted baguette slices with cheese mixture and cook for a further 2 minutes until cheese is bubbly and melted.
- To serve, divide soup between four bowls and top with Gruyere toasts.Bon Appétit!