French Onion Soup with Cheese Croutons
Photography by Martin Shanahan.
There are few things more comforting on a cold wintery night than a classic French onion soup. This one is lifted with a touch of dry white wine and topped with smoky cheddar cheese croutons.
Serves: 4
INGREDIENTS
5 cloves of garlic, peeled and thinly sliced
50 grams butter
olive oil
6 large white onions (1kg) halved and thinly sliced
4 sprigs thyme (leaves only stalks removed)
1 bay leaf
1 tablespoon sugar
2 tablespoon plain flour
250ml dry white wine
1.4 litres beef stock (hot)
1 French baguette
150 grams Applewood smoked cheddar cheese (grated) or Gruyere.
Handful of Italian flat leaf parsley (finely chopped)
26cm heavy bottom casserole pot with lid
A 20cm x 10cm deep oven proof dish (or individual soup bowls)
METHOD
Place garlic, butter and four tablespoons of olive oil in the casserole pot and cook on a low heat for 2 to 3 minutes, allowing the garlic to infuse the butter. Add the onions, thyme & bay leaf and cook with the lid on for 10 minutes until soft. Sprinkle in the sugar and cook for 20 minutes more, stirring frequently, until caramelised. The onions should be golden, full of flavour and soft. Take care towards the end to ensure they don’t catch and burn.
Sprinkle in the flour and stir well. Increase the heat slightly and keep stirring as you gradually add the wine, followed by the hot beef stock. Cover and simmer for 20 minutes.
To serve: Turn on the grill to a high heat, and slice the baguette into 3cm slices.
Line the bottom of the serving dish with pieces of baguette, then ladle in the soup to 3cm below the top. Completely cover the top of the soup with baguette slices and sprinkle generously with the cheese, then the parsley, and grill until golden and melted.
Serve piping hot.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!