Caramelised onions give this French Onion Soup a rich flavour and, served with melted gruyere cheese and toasted baguette, this recipe makes for a filling winter lunch.
French Onion Soup
2 tbsp olive oil
2 kg brown onions, halved lengthways, thinly sliced
1 tbsp Dijon mustard
6 cups beef stock
12 slices baguette
150g gruyère cheese, grated
1 Preheat oven to 160°C. Melt butter and oil in a large saucepan over a medium heat. Add onion and cook, stirring occasionally, for 30 minutes over a medium-low heat until onions turn a rich deep brown. Although a little time consuming, this is what gives the soup its lovely rich colour and flavour. Add mustard and stock. Stir until well combined. Simmer for 15 minutes.
2 Meanwhile, place bread slices onto a large baking tray. Bake for 20 minutes or until light golden and dry. Cool. Sprinkle ¾ of cheese onto toast. Heat a grill on high. Place cheese toast under grill and cook for 3 minutes or until cheese is melted.
3 Ladle soup into bowls. Place a piece of cheese toast on the top of each bowl of soup and sprinkle with remaining cheese. Place bowls onto a tray and under the grill until cheese is melted and bubbly. Serve immediately with remaining cheese toast.