From the romantic land of haute cuisine comes this extremely easy recipe that is almost exclusively composed of onions. A hearty French broth that is the perfect winter treat, onion soup is made with caramelised onions, butter and stock, and topped with deliciously cheesy bread. Home cook this beloved dish with this easy recipe, and be sure to try it on your next French river holiday.
100 gm butter, coarsely chopped
2kg onions, thinly sliced
4 cups beef stock
4 thyme sprigs
1 fresh bay leaf
8 slices of baguette, lightly toasted
250gm coarsely grated Gruyère
Melt butter in a large, wide heavy-based saucepan over medium heat, add onions, cover and cook, stirring occasionally until onions are soft. Remove the lid and cook for 1 hour until the onions begin to caramelise.
Add stock, ½ a cup at a time, and simmer for 5 minutes or until stock has almost evaporated. Repeat three times more until 2 cups of stock has been added.
Using kitchen twine, tie herbs together, add to onions with remaining stock and season to taste with sea salt and freshly ground black pepper. Bring to a boil, reduce heat and simmer, scraping the base to remove any caramelised bits, for 40 minutes or until thick. Makes 6 cups.
Preheat the oven to 200C. Ladle soup into 1½ capacity oven-proof bowls and transfer to an oven tray. Scatter with half the cheese, top each with two toasted baguette slices and scatter with remaining cheese. Place in the oven and cook for 5 minutes or until the cheese melts. Serve immediately.
Source: Gourmet Traveller
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