French Onion Soup
This French Onion Soup boasts caramelized onions and a cheesy toast topping, making it a flavorful classic.
Equipment
- casserole pot
Ingredients
Base Ingredients
- 100 g unsalted butter
- 1250 g brown/yellow onions peeled, halved, thinly sliced
- 185 ml dry white wine optional
- 2 tablespoon plain/all purpose flour
- 1500 ml beef broth/stock or chicken, low sodium
- 2 dried bay leaves optional
- 3 sprigs fresh thyme optional
- Salt and pepper
Cheesy Toast
- 6-8 slices French baguette or other softish bread
- 100 g gruyere or mozzarella cheese or other melting cheese of choice
- Fresh parsley or thyme leaves for garnish
Instructions
Caramelise Onions
- Melt butter in a heavy based casserole pot over medium heat. When it starts to foam, add onions and stir to coat in butter.
- Turn heat down to medium low. Cook for 30 minutes stirring every few minutes, until the onions have softened and are semi transparent.
- Turn heat up to medium or medium high. Add salt, and cook for a further 20 - 30 minutes, stirring more regularly, until onions are deep golden and sweet.
Make Soup
- Add wine, then simmer rapidly for 2 minutes until mostly evaporated, stirring to scrape the bottom of the pot.
- Sprinkle flour over the onion and cook for 1 minute.
- Add broth, thyme and bay leaves.
- Cover, lower heat so it's simmering gently then simmer for 30 minutes.
- Season to taste with salt and pepper. Ladle into bowls. Top with 1 or 2 slices of cheesy toast.
Cheese Toast
- Preheat grill / broiler to high. Toast each side of bread until light golden.
- Top bread with cheese, then grill until melted and some brown spots appear.
Notes
See recipe notes for SLOW COOKER Caramelised Onions.
Nutrition
Serving: 435gCalories: 386kcalCarbohydrates: 34.3gProtein: 15.6gFat: 21gSaturated Fat: 12.2gPolyunsaturated Fat: 8.8gCholesterol: 54mgSodium: 1128mgFiber: 3.6gSugar: 6.9g
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