cuisine
French onion soup
UP A RT Y S O “THIS HE RFECT IS A PE .” DELIGHT AUTUMN
FIND THIS RECIPE AT TASTE.COM.AU PREP: 30 MIN | COOK: 35 MIN | SERVES 4 INGREDIENTS
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1 tablespoon olive oil 60g butter 1kg brown onions, halved, thinly sliced 1 teaspoon brown sugar 2 tablespoons plain flour 750ml (3 cups) beef style liquid stock 125ml (1/2 cup) white wine 2 sprigs fresh thyme 2 crusty bread rolls, cut into 1cm-thick slices 40g (1/3 cup) coarsely grated Gruyere cheese Fresh thyme sprigs, extra, to serve
MISE EN PLACE
Step 1
Heat the oil and butter in a large saucepan over medium heat. Add the onion and cook, stirring, for 10 minutes or until the onion softens. Add the sugar and cook, stirring occasionally, for 8-10 minutes or until the onion is golden.
Step 2
Add the flour to the pan and cook, stirring, for 1-2 minutes. Remove from heat. Gradually add the stock and wine, stirring until combined.
Step 3
Place the onion mixture over medium heat. Add the thyme and cook, stirring constantly, for 5 minutes or until the mixture thickens. Cover and simmer, stirring occasionally, for a further 5 minutes. Season with pepper.
Step 4
Meanwhile, preheat grill on medium. Place bread on a baking tray. Cook under grill for 1-2 minutes or until toasted. Turn and sprinkle with the Gruyere. Cook under grill for a further 1-2 minutes or until the Gruyere melts.
Step 5
Ladle soup among serving bowls. Top with croutons and extra thyme to serve.
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