French Onion Soup with GruyereMy only experience of French Onion soup prior to discovering this recipe was for a speedy version. My thoughts on this are if you don’t have time to make it properly, it takes 1.5 hours, make something else. This soup is a wonderful mix of onions, cheese and meatiness. If at all possible use beef stock and allow your onions to brown .

Link to measurement conversion chart

Makes enough for 4 portions

Ingredients

  • 15g butter
  • 30ml olive oil
  • 4 large or 6 - 8 medium onions sliced
  • 4 cloves garlic, 1 whole the rest finely chopped
  • 1 tsp brown sugar
  • ½ tsp dried thyme
  • 2 tbsp plain flour
  • 120ml white wine
  • 1.5 litres of beef stock – can use veg stock as an alternative if serving vegetarians
  • 4 thick slices of French bread or 4 x ¼ of a Ciabatta toasted
  • 350g grated Gruyere or Emmental cheese

You will also need

  • 1 Large saucepan

Method

  1. Melt the butter and oil in your pan then add the onions and cook on a high heat until softened and brown
  2. Add the garlic sugar and thyme, reduce the heat then cover and cook for 30 – 35 mins stirring frequently
  3. Add the flour and cook through, add the wine and stock then bring to the boil.
  4. Remove any foam that rises to the top then cover and simmer for 45 mins
  5. Preheat the grill then rub the remaining garlic over the surface of the toasted bread.
  6. Fill 4 bowls with soup, add a slice of toast then cover the bread with grated cheese
  7. Place the bowls under the grill allowing the cheese to melt and bubble
  8. Serve straight from the grill, taking care as the bowls will be very hot.

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Serving suggestions and variations

  • This makes a great lunch. If using as a starter  then  the same quantity will serve 8 but use a smaller slice of bread
  • We first had this with cheddar grated as we didn’t have any Gruyere. We preferred the cheddar.
  • If using cheddar you don’t have to toast the cheese in the bowl as it doesn’t spread as far – less risk of burnt fingers!
  • Make sure you brown the onions properly as this helps deepen the colour of the soup.

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Acknowledgements

The original recipe came from “The Soup Bible” by Debra Mayhew. It has been adapted slightly to suit our tastes.

Other recipes you might like to try from our Collection;

peasoupCamembert with asparagus dippersOaty apple crumble

 

We hope you have enjoyed this recipe.

Eat and enjoy!

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