French onion soup with gruyère croûtons
Warm up with a bowl of this delicious caramelised onion soup with crispy cheese toasts.
- 1 hr 10 mins cooking
- Serves 4
Print
Ingredients
French onion soup with gruyère croûtons
- 50 gram butter
- 4 brown onions (800g), halved, sliced thinly
- 3/4 cup (180ml) dry white wine
- 3 cup (750ml) water
- 1 litre (4 cups) beef stock
- 1 bay leaf
- 1 tablespoon plain flour
- 1 teaspoon fresh thyme leaves
- 60 gram gruyère cheese
- 1 small french bread stick
Method
French onion soup with gruyère croûtons
- 1Melt butter in large saucepan; cook onion, stirring, about 30 minutes or until caramelised.
- 2Meanwhile, bring wine to a boil in large saucepan; boil 1 minute. Stir in the water, stock and bay leaf; return to a boil. Remove from heat.
- 3Stir flour into onion mixture; cook, stirring, 2 minutes. Gradually add hot broth mixture, stirring, until mixture boils and thickens slightly. Reduce heat; simmer, uncovered, stirring occasionally, 20 minutes. Discard bay leaf; stir in thyme.
- 4Meanwhile, make gruyère croûtons. Preheat grill. Finely grate cheese. Cut bread stick into 1.5cm slices; discard end pieces. Toast slices one side then turn and sprinkle equal amounts of cheese over untoasted sides; grill croûtons until cheese browns lightly.
- 5Serve bowls of soup topped with croûtons.
