Warming French Onion Soup
This French onion soup recipe is incredibly comforting and hearty. The onions are cooked slowly until almost caramelised, before being topped with a cheesy toast to mop up all those lovely flavours! The ultimate winter warming soup!
Ingredients:
– 25g butter
– 1 tbsp vegetable oil
– 750g onions, thinly sliced
– pinch of salt
– 2 garlic cloves, thinly sliced
– 2 tsp plain flour
– 100ml dry white wine (optional)
– 2 reduced salt beef stock cubes (or vegetable stock cubes)
– 1-2 sprigs fresh cut thyme, plus extra to serve
– 8 thin slices baguette, or similar crusty bread
– 125g Gruyère cheese, grated
– 1 tbsp vegetable oil
– 750g onions, thinly sliced
– pinch of salt
– 2 garlic cloves, thinly sliced
– 2 tsp plain flour
– 100ml dry white wine (optional)
– 2 reduced salt beef stock cubes (or vegetable stock cubes)
– 1-2 sprigs fresh cut thyme, plus extra to serve
– 8 thin slices baguette, or similar crusty bread
– 125g Gruyère cheese, grated
Method:
- Melt the butter and oil together in a large pan over a medium heat. Add the onions and salt and cook for 10 mins, stirring regularly until softened. Reduce the heat to low and cover the pan with a lid. Cook for 15 mins, stirring occasionally.
- Add the garlic and cook, uncovered, for another 10-12 mins or until the onions are very soft and caramelised. Keep stirring occasionally.
- Sprinkle in the flour and stir to mix well. Increase the heat and pour in the wine (if using) allowing it to bubble away for a few mins. Make up the stock cubes with 1 litre of hot water and add to the pan along with the thyme sprigs. Bring to the boil, then leave to simmer for 30 mins.
- Preheat the grill to high. Toast the baguette slices on each side. Ladle the soup into 4 heat-proof bowls or dishes and top each with 2 baguette slices. Scatter with the grated cheese then cook under the grill for 1-2 mins until the cheese is melted, bubbling and golden.
- Garnish with freshly ground black pepper and a few fresh thyme leaves to serve.