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French onion soup
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Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 75 minutes
Elevate your dinner with a vintage-inspired flavorful soup.
Ingredients:
1dried bay leaf
18.20 gm olive oil
50g butter, chopped
750g brown onions, halved, thinly sliced
12.00 gm brown sugar
40.00 ml plain flour
82.50 ml dry apera (sherry)
1 litre beef style liquid stock
3sprigsfresh thyme
Olive oil cooking spray
30cm baguette, cut into 1.5cm thick slices
250.00 ml gratedgruyere cheese
Instructions:
In a large saucepan over medium heat, warm oil and butter. Add onion and cook on low heat, stirring occasionally, for 20 to 25 minutes until softened. Increase heat to medium, sprinkle sugar over onions, and cook for 8 to 10 minutes until caramelized, stirring continuously.
- Sprinkle in the flour and cook while stirring for 1 minute. Pour in the apera and continue cooking while stirring for 1 minute or until the mixture bubbles and thickens. Slowly mix in the stock, followed by 2 cups of cold water, bay leaf, and thyme. Season with salt and pepper. Bring to a boil, then reduce the heat to low and simmer for 25 minutes.
Preheat oven to 180 C/160 C fan-forced. Coat bread slices with oil on both sides and arrange on a baking tray. Bake for 10 minutes until golden. Flip bread slices and bake for 2 more minutes until slightly browned. Sprinkle with cheese and bake for an additional 2 to 3 minutes until melted.
Remove the bay leaf and thyme sprigs from the soup, then pour it into bowls. Add a slice of bread on top, sprinkle with freshly ground pepper, and serve.