French Onion Soup. Enjoy the cooling weather with this warming French Onion Soup.
French Onion Soup
10 large white onions, finely sliced
4 cloves crushed garlic
3 tbsp chopped thyme
750ml red wine
1 litre chicken stock
1 litre beef stock
salt, to season
1 small baguette
50ml olive oil
250g tomme de chèvre or Gruyère cheese, grated
1 Melt butter in a large pot over medium heat. Add onion, garlic and thyme. Cover with a lid and sweat gently, stirring occasionally until onion starts to caramelise (about 30 minutes).
2 Remove lid and continue to cook until almost all the liquid produced by the onion has evaporated. Add red wine and reduce by two-thirds. Add chicken and beef stocks. Bring to the boil and simmer for 20 minutes. Correct the seasoning (salt) and keep warm.
3 Slice the baguette thinly, brush with olive oil and toast under the grill until lightly browned. To serve, ladle the soup into bowls, ensuring there is more onion to liquid. Top with slices of toasted baguette and grated cheese and place under the grill to gratinate.