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Recipes

French Onion Soup with Gruyere Toasts

SERVES
4
COOK TIME
1
PREP TIME
20
DIFFICULTY
Easy
Print
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
Method
  1. Place butter and olive oil in a large saucepan over a very low heat, until butter melts.
  2. 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.
  3. 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.
  4. 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.
  5. While bread slices are still warm, rub the toasted side with garlic.
  6. 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.
  7. To serve, divide soup between four bowls and top with Gruyere toasts.Bon Appétit!

French Onion Soup with Gruyere Toasts

SERVES
4
COOK TIME
1
PREP TIME
20
DIFFICULTY
Easy
Tags -
Collections Special occasion, Winter
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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
Method
  1. Place butter and olive oil in a large saucepan over a very low heat, until butter melts.
  2. 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.
  3. 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.
  4. 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.
  5. While bread slices are still warm, rub the toasted side with garlic.
  6. 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.
  7. To serve, divide soup between four bowls and top with Gruyere toasts.Bon Appétit!