French onion soup
| Serves: | 4 |
Ingredients
- 1 kg brown onions
- 3 Tbsp Butter
- 3 cloves garlic, crushed
- 80 g brown sugar
- 3 tbsp sherry vinegar
- 2 cups dry white wine
- 500 ml beef stock
- 4 sprigs fresh thyme, leaves picked
- sea salt and pepper to taste
- 8 slices baguettes
- 200 g Gruyère, thinly sliced
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Cooking Instructions
- Heat a large pot over medium-high heat and melt the butter.
- Add the sliced onions then cook for 20-30 minutes until they start to soften and turn golden brown.
- Add the garlic, sugar and vinegar and continue to cook, stirring regularly for another 20 minutes until the onions are dark brown and have softened completely.
- Add the wine, stock and thyme and allow to simmer for another 20-30 minutes until the soup has reduced a little and is dark brown in colour.
- Season to taste.
- Pre-heat the grill of the oven then spoon the soup into oven-proof soup dishes.
- Place the baguette on top of the soup and top with the cheese.
- Place in the oven and allow the cheese to melt.
- Remove from the oven and serve.
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