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
Serves 4
Ingredients:
60g butter
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
Method:
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.
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.
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.
