Comforting and rich, a French onion soup is hard to beat. The crunchy Gruyere toast perfectly compliments the caramelised onion broth. Bon appetit!
Prep: 10 minutes
Cook: 1 hour
1tbsp sunflower oil
4 large onions, thinly sliced and pushed out into rings
1 tbsp plain flour
1⁄2 tbsp salt
1⁄4 tbsp black pepper
1.5 litres beef stock - hot, reduced down to approximately 900ml-1 litre
3-4 slices French bread, sliced on an angle (3cm thick)
1 garlic clove, halved
50-75g Gruyere Cheese, grated
In a medium sized heavy flame-proof casserole dish, melt the butter and oil over a medium heat. When the foam subsides reduce the heat to low and add the onions.
Cook, stirring occasionally for 25-30 minutes or until golden brown.
Remove pan from heat and with a wooden spoon stir in flour, salt and pepper.
Gradually add the hot stock, stirring all the time.
Return the pan to the heat, turn up to high and bring the soup to the boil. Then reduce the heat to low, cover the casserole dish and simmer for 20 minutes.
Meanwhile preheat the grill to high. Rub each bread circle on each side with the garlic half (discard the garlic) and place under grill until very slightly toasted.
Remove the casserole from the heat. Check for seasoning, seasoning generously with pepper. Serve in the casserole dish or ladle the soup into heat proof bowls if liked.
Push down the centre of the bread so it fills with cheese and sprinkle the Gruyere generously over the toast, floating the toast slices on top of the soup. Place under the grill for 5 minutes or until the cheese has melted.
To prevent the bowls from slipping when grilling the toasted cheese - place the bowls on a foiled lined baking.