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Caramelised onion soup with gruyere beignets
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Prep Time:
20 minutes
Cook Time:
70 minutes
Total Time:
90 minutes
Elevated French onion soup with irresistible cheese fritters.
Ingredients:
  • 40g butter
  • 1kg brown onions, thinly sliced
  • 2 garlic cloves, finely chopped
  • 40.00 ml plain flour
  • 250ml (1 cup) white wine
  • 1L (4 cups) beef style liquid stock
  • 250ml (1 cup) cold water
  • 20.00 ml fresh thyme leaves
  • 2 dried bay leaves
  • 125ml (1/2 cup) water
  • 50g butter
  • 75g (1/2 cup) plain flour
  • 80g (1 cup) coarsely grated gruyere
  • 2 eggs
  • 5.90 gm Dijon mustard
  • 40.00 ml chopped fresh chives
  • Vegetable oil, to deep-fry
Instructions:
  • In a heavy-based saucepan, warm oil and butter over low heat. Add onion and garlic and cook, stirring frequently, until caramelised, about 30 minutes.
  • Sprinkle in flour and stir vigorously for 2 minutes. Pour in the wine and continue cooking, stirring constantly, until thickened. Stir in the stock, water, thyme, and bay leaves, then bring everything to a boil. Reduce heat to low and simmer gently, stirring occasionally, for 30 minutes until slightly thickened. Season to taste.
  • In a saucepan over medium heat, bring water and butter to a boil. Sprinkle flour over the mixture and stir until a smooth dough forms. Remove from heat and stir in the gruyere.
  • - Pour the mixture into a mixing bowl. - Crack open and add the eggs one by one, mixing well after each addition until fully incorporated. - Mix in the mustard and chives, then season to taste.
  • In a heavy-based saucepan, pour enough oil to reach a depth of 10cm. Heat the oil to 170C over medium heat (you'll know it's ready when a cube of bread turns golden brown in 20 seconds). Carefully drop 8 dessertspoonfuls of dough into the hot oil. Cook for 3-4 minutes, turning occasionally, until the dough is puffed and golden. Transfer the fried doughnuts to a paper towel-lined plate, season with salt, and repeat the process in 2 more batches using the remaining dough.
  • Ladle soup into bowls, garnish with beignets, and sprinkle with chives.

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