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Onion soup with cheesy croutons
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Prep Time:
20 minutes
Cook Time:
90 minutes
Total Time:
110 minutes
Indulge in Dani Venn's French Onion Soup topped with Cheesy Croutons, bursting with flavor and perfect for any meal.
Ingredients:
  • 36.40 gm olive oil
  • 1kg brown onions, thinly sliced
  • 500.00 gm white wine
  • 500.00 ml salt reduced beef or vegetable stock
  • 4 bay leaves
  • 4 sprigs thyme
  • Salt and pepper, to season
  • 1 baguette, thickly sliced
  • 50g Dijon mustard
  • 200g grated gruyere or parmesan cheese
  • 125.00 ml parsley, chopped
Instructions:
  • Heat olive oil in a large saucepan, then sauté onions over low heat for 30–45 minutes until soft and lightly golden. Stir occasionally, adding more oil if necessary to prevent burning.
  • Turn up the heat to high and add white wine. Let it simmer until the liquid is reduced by half.
  • Pour in 2–3 cups of water or stock and toss in bay leaves and thyme. Season with salt and pepper, then gently simmer for 30 minutes over low heat. If the soup thickens too much, simply stir in a touch more water.
  • For the cheesy croutons: Toast baguette slices in a toaster or under the grill on high heat. Spread each slice with mustard, add 2-3 slices of baguette topped with a generous tablespoon of cheese. Grill on high heat until cheese melts. To serve, place in serving bowls, garnish with parsley, and season to taste.

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