French Onion Soup – Oldie but Goodie
Everyone has their own way of making French Onion Soup and perhaps some aren’t classic French at all, like the one I make sometimes with leeks instead of onions. Onion soup is something we eat often at home, there are always onions, bread and cheese in our house if nothing else. This is the version we had this week but next week it could be tweaked a different way, maybe a splash of wine or cognac if I can sneak it out of the cellar. Use the cheese and bread of your taste, we use sour dough more often than French bread as it doesn’t saturate as quickly as the airy French style loaves we have here. Anyway, however you make it I’m sure you will enjoy it and this one is a good base and then tweak away!
Ingredients – makes 4
6 brown onions
4 cloves of garlic
handful of fresh thyme leaves
1 tblsp butter
3 cups beef stock
1tbsp Dijon mustard
salt & cracked black pepper to taste
50g Gruyere Cheese
French bread or sour dough for croutons
Grate the cheese.
Slice 2 large slices of bread from the French stick per person about 1 inch thick. Or maybe only on if it in the neck of the bowls you are using.
Thinly slice the onions
Melt butter in a large saucepan and add the onions, garlic and the thyme leaves.
Cook on a medium heat for about 10 minutes until onions are soft and golden.
Add beef stock and Dijon and simmer for a further 30 minutes.
Season with salt and cracked pepper.
Divide the soup between 4 bowls and place 2 slices of bread on top of each bowl of soup.
Sprinkle the cheese over the croutons and soup.
Place bowls on a baking tray and place under a grill.
Grill the cheese until it starts to bubble and melt.