Caramelised onion soup topped with gratinated cheesy bread
Prep Time: 20minutes
Cook Time: 20minutes
Total Time: 40minutes
1tbspOilOlive, canola, vegetable
1kgBrown onion(approx 6 large onions) Thinly sliced
185mlWhite wineDry wine
1.5LBeef stockcan substitute for chicken or vegetable stock
100gCheese(Gruyere, tasty, mozarella)
1tspChopped herbs (Parsley, thyme)
Using a string, tie togeather bay leaves, rosemary and thyme together and leave aside
French onion Soup
In a heavy bottom saucepan add oil and butter, once hot add in the thinly sliced onions, sugar and cook on a low fire for approximately 30 mins until well caramelised and soft
Once the onions are caramelised and turned slightly golden brown colour.
Deglaze with white wine and scrape all the caramelised parts that are stuck on the bottom of the pan. Let it absorb all the alcohol for 1 minute,then add flour and cook for further 1 minute
Then add the stock, Prepared Bouquet Garni and cook on a low fire for 20-30 mins, checking occasionally
After 20-30 mins check to season, take the soup off the fire. Take out the bouquet garni and discard
Preheat the oven to 220c (grill mode)
Slice the bread and lay it on a flat tray, add oil on all sides
Toast the bread in the oven for 2 minutes, take the toasted bread off the oven, add in the cheese on the top of the toasted bread and grill further in the oven for 5-6 minutes. Once the cheese is golden and gratinated take it out of the oven.
Finishing the soup
Add the soup into small bowls, and add the cheesy toast on the top, sprinkle with some chopped herbs on the top and enjoy.You can also gratinate the whole soup together if you wish to do that, then take the toasted bread, add on top of the soup bowls, sprinkle the top of the bread with cheese and grill in the oven until golden and gratinated.