Recipe: French Onion Soup

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!

Ingredients

Soup

  • 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

Croute

  • 200 g Gruyère cheese
  • 1 loaf of French bread
  • 12 small round shallots
  • 1 bunch of fresh thyme
Peel and slice onion

Step 1

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

Step 2

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.

Shallots

Step 3

Shallots

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.

Stock time

Step 4

Stock Time

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.

Cheese Croute

Step 5

Cheese Croute

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.

Serve

Step 6

Serve

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. Serves 4

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