Waitrose and Partners
French onion soup with cheesy croutons

French onion soup with cheesy croutons

3 out of 5 stars(2) Rate this recipe
  • Serves4
  • CourseLunch
  • Prepare20 mins
  • Cook3 hrs
  • Total time3 hrs 20 mins

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Ingredients

FOR THE SOUP

  • 80g unsalted butter
  • 4 large onions, thinly sliced
  • 1 tbsp plain flour
  • 1 handful thyme sprigs, leaves only
  • 1 tbsp sherry vinegar
  • 330ml bottle Breton cider (such as Galipette)
  • 500ml fresh beef stock
  • 200ml demi-glace meat stock
  • 1 handful chives, finely chopped

FOR THE CROUTONS

  • 8 slice/s baguette, sliced diagonally
  • 1 clove/s garlic, halved
  • 25g unsalted butter, melted
  • 100g Gruyère cheese, grated

Method

  1. Melt 80g butter in a large, heavy-based pan over a low heat. Add the onions with a pinch of salt. Cook, stirring regularly, for 1½-2 hours, until a deep, golden brown.

  2. When caramelised, stir in the flour and thyme leaves; cook for 1-2 minutes, stirring, then add the vinegar and about ¹⁄ ³ of the cider, stirring. Whisk in the rest of the cider and the stocks, then bring to the boil. Turn the heat down and simmer for 1 hour.

  3. Meanwhile, to make the croutons, preheat the grill to high. Rub both sides of the baguette slices with the garlic, then brush one side with the melted butter and grill on that side. Turn over, then scatter the other side with the grated cheese and grill until melted and golden. Season the soup, if needed, then divide between 4 bowls. Place 2 toasts on the top of each bowl, scatter over the chives and serve straight away.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,454kJ/ 588kcals

Fat

32g

Saturated Fat

19g

Carbohydrates

38g

Sugars

16g

Fibre

6.6g

Protein

29g

Salt

1.4g

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