French onion soup.


Sunday Herald Sun - Stellar - - Contents -

La­dle up a simple warm­ing bowl of good­ness to enjoy through­out the cooler months.

50g un­salted but­ter 1 ta­ble­spoon ex­tra vir­gin olive oil 1kg onions, thinly sliced 4 cloves gar­lic, thinly sliced 1 ta­ble­spoon brown sugar 6 sprigs thyme 1 litre beef stock 2 ta­ble­spoons bal­samic vine­gar 8 thin slices baguette 1 cup (125g) grated gruyère 1 ta­ble­spoon thyme leaves

cracked black pep­per

STEP 1 Heat the but­ter and oil in a large, heavy-based saucepan over high heat. Add the onions and gar­lic and cook, stir­ring oc­ca­sion­ally, for 22–25 min­utes or un­til light golden. Add the sugar, flour and thyme and cook, stir­ring con­stantly, for 1 minute or un­til well com­bined. STEP 2 Grad­u­ally stir in the stock and vine­gar and bring to a sim­mer. Cook for 10 min­utes or un­til re­duced slightly. STEP 3 Pre­heat the grill. While the soup is sim­mer­ing, place the bread on an oven tray and sprin­kle with the cheese and thyme. Cook un­der the grill for 5–6 min­utes or un­til cheese is melted and golden. STEP 4 Di­vide the soup be­tween bowls, sprin­kle with pep­per and serve with the bread. Serves 4.

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