ONION SOUP WITH GRUYERE TWISTS
SERVES 4 PREP 10 MINS COOK 35 MINS PER SERVE 3540kj COST $$
75g butter 2 large onions, sliced 1 leek, sliced 1 red onion, sliced 4 eschalots, sliced 3 garlic cloves, crushed 2 tsp thyme leaves 6 cups vegetable stock 300g potatoes, peeled, chopped 3 green onions, sliced creme fraiche, snipped chives, fried shallots, to serve GRUYERE TWISTS 2 sheets frozen puff pastry, partially thawed 1 tbsp wholegrain mustard ⅓ cup grated gruyere
1 Preheat oven to hot, 200°C. Line an oven tray with baking paper. 2 In a large saucepan, melt butter on medium. Saute onion, leek, red onion, eschalot, garlic and thyme 12-15 minutes, stirring occasionally until lightly caramelised. Add stock and potato. Bring to the boil. Reduce heat to low and simmer, covered, 20 minutes until tender. 3 GRUYERE TWISTS Meanwhile, spread 1 sheet pastry with mustard and sprinkle with cheese. Season. Place second pastry sheet on top, pressing together. Cut into 10 equal strips. Holding each end, twist strip and place on tray. Bake 12-15 minutes until golden and crisp. 4 Using a stick mixer, puree soup until smooth. Season to taste. 5 Just before serving, stir green onion through. Dollop with creme fraiche and sprinkle with chives and fried shallots. Accompany with gruyere twists.