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French onion soup with cheesy croutons
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This traditional winter warmer needs some time to slowly caramelise the onions but the results are worth waiting for, turning everyday ingredients into a masterpiece.
80g unsalted butter
4 large onions, thinly sliced
1 tbsp plain flour
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 *
handful chives, finely chopped
8 slices baguette, sliced diagonally
1 garlic clove, halved
25g unsalted butter, melted
100g gruyère cheese, grated
(*Available in selected stores)
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.
This recipe first appeared in Waitrose & Partners Food, November 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in October 2019.