Serving size: Serves 8
Cuisine type: French
Cooking time: More than 1 hour
Special options: Heart friendly, Kid friendly, Low Carb, Low fat
Course: Entree, Lunch
Favourite flavours: Soup

French onion soup

From the May 2006 issue of Australian House and Garden magazine. Subscribe here.

INGREDIENTS

2.5 litres (10 cups) chicken, veal or beef stock
2 bay leaves
4-6 fresh thyme sprigs
2 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
1.5kg yellow onions, peeled and sliced
salt and freshly ground black pepper
1 teaspoon caster sugar
1 tablespoon plain flour
500ml (2 cups) dry white wine
1 baguette, cut into 1cm slices
375g gruy ère cheese, grated, plus 125g extra, cut into thin slivers

METHOD

Preheat the oven to 200°C (180°C fan) one hour before serving.

Combine the stock, bay leaves and thyme in a large pan and heat. Combine the butter and oil in a large, deep frying pan and heat until the butter melts. Add the onions and cook over moderate heat for about 10 minutes, until they are golden and soft. Sprinkle with a little salt, the sugar and flour, and cook for a further 5 minutes, stirring constantly, until onions and flour are turning brown, without burning the onions. Stir in the wine, then transfer the onion mixture to the pan with the stock, and simmer for 30 minutes.

Check seasoning.

Place the bread slices in one layer on a baking sheet and bake them until brown and crisp on both sides. Sprinkle a little of the grated cheese on one side and bake for 1 minute. Turn the oven down to 180°C (160°C fan).

Line the bottom of an ovenproof tureen or individual ovenproof soup bowls with the slivered cheese. Pour the soup over, cover with the toasted bread and sprinkle with the remaining grated cheese. Bake for 20 minutes, then serve immediately.