Introduction
Earthy, bold, and brimming with flavour, this rustic-style French Onion Soup is made the old-fashioned way. Think slow-cooked onions with thick slices of toasted French Baguette, and a bubbling layer of cheese you can crack with your spoon.
Ingredients
Method
Peel the brown onions and slice as thinly as you can, either using a sharp knife or a mandoline
Place the butter and sliced onions in a large, heavy-based pot, turn the heat on to medium and stir until the butter has completely melted.
Cook the onions over medium heat, stirring every few minutes, for around 45 minutes or until the onions are deeply browned; this deep caramelisation will enhance the flavour of your finished soup
Once the onions are ready, add in the Worcestershire sauce, wine and thyme and simmer for 5 minutes to infuse the flavour in the onions, before adding in the stock and bay leaves and simmering for another 15 minutes
Remove from the heat and stir through the sherry vinegar; season to taste with salt and pepper
Turn the grill on and top each slice of French Breadstick with 20g of grated gruyere cheese and a sprinkle of fresh thyme. Grill until the cheese is melted and the edges of the bread are golden. Ladle the soup into a deep bowl and top with a slice of the cheesy breadstick. Serve immediately
