Caramelised onion soup topped with cheesy bread. The French are genius!
Caramelising onions calls for patience, but it’s so worth it. You’ll be rewarded with deeply golden, intensely sweet onions that forms an incredible, hearty winter warmer!
SERVES: 6
TIME: 2 HOURS
INGREDIENTS
1kg Brown onions, sliced
5 tbsp Olive oil
6 Sprigs of thyme
1 tsp Soft brown sugar
2 Garlic cloves, finely chopped
25ml Brandy
250ml of dry white wine
1.5l beef stock
Salt & Pepper
CHEESY TOAST
1 Large baguette, cut into 12 slices
250g of Gruyère
INSTRUCTIONS
Preheat olive oil in a large saucepan on medium heat.
Add the sliced onions and thyme sprigs, season with salt and pepper and stir to combine. Cover with a lid and cook for 45 minutes, giving the onions a stir occasionally.
After 45 minutes, remove the thyme sprigs. Reduce the heat to low, stir and sprinkle over the sugar then fry uncovered for 15 minutes.
Add the crushed garlic, stir well again and fry uncovered for a further 15 minutes.
Preheat the oven to 200C.
Raise the heat to medium. Add the brandy and reduce for 2 minutes, add the wine, stir well and allow to bubble briskly for a 3–4 minutes.
Add the beef stock, bring the soup to a gentle simmer and cook for 10 minutes.
Meanwhile, toast the baguette slices in the oven for 10 minutes, turning them over halfway through until crisp but not too coloured.
Preheat the grill its highest setting.
Season the soup with salt and pepper if required and stir well. Continue to simmer for a further 5 minutes.
Ladle the soup into heatproof bowls and top each with two toasted baguette slices.
Scatter over the grated Gruyère and sprinkle over a few thyme leaves. Place the bowls under the grill until the cheese is bubbling then serve immediately
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