US
French onion soup
Prep and cooking time: 1hr 30mins-1hr 50mins
Complex carb portions, per serving: 2
Freezable
Ingredients
Serves: 4
60g 60g butter
1 tsp 1 tsp extra virgin olive oil
5 5 large Spanish onions or ‘sweet yellow onions’, sliced into thin rounds
1 ½ tbsp 1 ½ tbsp plain flour
800ml 800ml liquid beef, chicken, vegetable stock, or consomme
2 2 sprigs fresh thyme, destemmed
1 tbsp 1 tbsp balsamic glaze
150ml 150ml dry white wine
2 2 bay leaves
8 8 slices wholemeal or sourdough baguette, sliced
1 1 garlic clove, peeled
140g 140g Gruyere or Emmental cheese, grated
Method
Heat the butter and oil in a large non-stick saucepan, over low/medium heat.
Fry the onions for 45-60mins, or until a deep golden brown colour. Continue stirring every 5-10mins.
Once the onions are softened and golden, make a roux by adding the flour and cook for 1-2mins.
Add the wine and cook for a further 2-3mins.
Add the stock, thyme, balsamic glaze, bay leaves, and season with salt and pepper.
Cook the soup for 25mins on a medium heat.
5mins before the soup is finished, grill the baguette slices until crispy and golden.
Rub the toasted bread slices with the raw garlic.
Serve the soup into small oven proof bowls, place the bread slices on top of the soup, cover generously with cheese and pop under the grill again for 30-60secs, or until melted.
Enjoy as a starter or add some additional vegetables to make a balanced meal.