French Onion Soup
This one is so amazing it brought tears to our eyes! A seriously warming and comforting soup that is crowned with a cheese croute. Bon appetite!
- 5 Red onions
- 5 white onions
- 50 ml olive oil
- 50 ml balsamic vinegar
- 2 veg stock cubes
- 6 cloves of garlic
- 100 g butter
- 1 tbsp marmite
- 1 tbsp sugar
- 2 l water or stock
- 200 g Gruyère cheese
- 1 loaf of French bread
- 12 small round shallots
- 1 bunch of fresh thyme
Peel And Slice Onion
Preheat an oven to 200°C.
Peel and cut the onions in half, then slice them in a food processor with a grating disc, or by hand. Transfer to a large mixing bowl
Season And Roast
Drizzle the onions in oil and balsamic vinegar and season well with salt, pepper and the two crumbled beef stock cubes.
Scatter the onions between 3 roasting trays and dot with the knobs of butter and whole cloves of garlic.
Cook in the oven for 30 minutes, tossing them after 15 minutes.
Peel the shallots and toss in olive oil and salt.
Place onto a roasting tray and roast in the oven for the 30 minutes to soften.
Save these for later to garnish.
Pour the stock into a pan and bring to the boil.
Add the onions to the stock, popping the garlic out of its skin then add the sugar and marmite.
Reduce the heat to a simmer and cook for 30 minutes.
Slice the baguette thinly to form a croute and grate the cheese.
Toast the bread on one side under a grill, turn over and add the cheese to the other side, then melt it under the grill and allow to gratinate.
Place a little cheese into the bottom of a soup bowl and ladle a portion of soup on top, garnish the cheese croute floating on the soup and a dollop of crème fraiche on top.
Finish with a whole roasted shallot and sprig of parsley.
Hungry for more? Try one of these!