Comforting Caramelised French Onion Soup with Melted Gruyere Toast

I know this is a very old recipe but this was my first attempt. I got this version off the great British chef site. It is time consuming but the depth of sweetness and caramelised flavours you get are so delicious. I love sausage and mash with onion gravy so figured I would enjoy this, well I certainly did, this recipe takes the humble onion to a whole new level. You get nutty and caramel notes from the roasting, acidic notes from the wine, undertones from the garlic and thyme all topped off with gooey cheese toast. It really is worth the effort.

Ingredients (serves 4)

  • 1kg medium brown onions, peeled and sliced thinly
  • 6 sprigs of thyme
  • 4 tbsp olive oil
  • Fresh sea salt and pepper
  • Small knob of butter
  • 2 garlic cloves, peeled and crushed
  • 250ml white wine
  • 1 ltr good quality beef stock
  • 4 slices of sourdough bread
  • 250g Gruyere cheese, grated
  • 2 sprigs of thyme, leaves picked

Directions

  1. Preheat the oven to 200°C/gas mark 6
  2. Add the sliced onions, olive oil and thyme sprigs to a large roasting tray, season with salt and pepper and toss to combine. Add the butter and cover with foil and place in the oven for 45 minutes, giving the onions a stir halfway through
  3. After 45 minutes, remove the foil and the thyme sprigs. Stir and sprinkle over the sugar then roast uncovered for 15 minutes
  4. Add the crushed garlic, stir well again and roast uncovered for a further 15 minutes
  5. Remove the tray from the oven and tip the onions into a large saucepan. Add the wine, stir well and allow to bubble briskly for a 3–4 minutes
  6. Pour in the beef stock. Bring the soup to a gentle simmer and cook for 10 minutes
  7. Meanwhile, toast the baguette slices in the oven for 10 minutes, turning them over halfway through until crisp but not too coloured
  8. Preheat the grill to its highest setting
  9. Ladle the soup into heatproof bowls and top each with a sourdough slice.
  10. Scatter over the grated Gruyère and sprinkle over a few thyme leaves. Place the bowls under the grill until the cheese is bubbling then serve immediately. Enjoy

4 Comments Add yours

  1. mistimaan says:

    Looks delicious 🙂

    Like

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