onion soup

French onion soup with gruyere crouton

Recipe from: May 2010
Preparation time: 10 mins
Cooking time: 1 hr 10 mins
 
A robust and warming dish that will make you happy.
 
 
 

Ingredients

 
  • 12
    onions
  • 2
    l
    beef stock
  • 100
    g
    butter
  • 100
    ml
    vegetabel oil
  • 2
    Tbs
    flour
  • 4
    cloves
  • 2
    bay leaves
  • 1
    loaf French bread
  • 100
    g
    gruyere cheese, grated
  • Tawny Port
Servings: Change Serving
 
 

Method

 
Preheat the oven to 180 C.
Slice the onions and place in a pot with the butter and the oil, they will break down in size quite a bit so don't worry if it seems a lot.
On a medium heat, sauté the onions until dark brown and caramelised stirring every so often (about 20-30 mins)
Add the stock, cloves and bay leaf and let it simmer for about 30-40 mins to infuse.
To make the crouton:
Slice the French loaf at an angle about 3cm thick and toast in the oven for a minute or two.
Place the grated gruyére on top and grill until golden.
To serve, place the soup in a bowl and float the crouton on top.
Drizzle with a little KWV Tawny Port.

 

Read more on: soup  |  sauté
 

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