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French Onion Soup

A regular on bistro menus, this hearty soup gets extra flavor from fresh thyme sprigs. Easy to make, and very authentic French onion soup.

Ingredients (serves 4)

1 tbs olive oil
60g butter
1kg brown onions, halved, thinly sliced
1 tsp brown sugar
2 tbs plain flour
750ml (3 cups) salt-reduced beef stock
125ml (1/2 cup) white wine
2 sprigs fresh thyme
2 Woolworths Petit Pain
Bake-at-Home crusty bread rolls, cut into 1cm-thick slices
40g (1/3 cup) coarsely grated gruyere or Swiss cheese
Fresh thyme sprigs, extra, to serve


1. Heat the oil and butter in a large saucepan over medium heat. Add the onion and cook, stirring, for 10 minutes or until the onion softens. Add the sugar and cook, stirring occasionally, for 8-10 minutes or until the onion is golden.

2. Add the flour to the pan and cook, stirring, for 1-2 minutes. Remove from heat. Gradually add the stock and wine, stirring until combined.

3. Place the onion mixture over medium heat. Add the thyme and cook, stirring constantly, for 5 minutes or until the mixture thickens. Cover and simmer, stirring occasionally, for a further 5 minutes. Season with pepper.

4. Meanwhile, preheat grill on medium. Place bread on a baking tray. Cook under grill for 1-2 minutes or until toasted. Turn and sprinkle with the gruyere. Cook under grill for a further 1-2 minutes or until the gruyere melts.

5. Ladle soup among serving bowls. Top with croutons and extra thyme to serve.

Notes & tips

Freezing tip: At the end of step 3, set aside to cool. Place in an airtight container. Label, date and freeze for up to 3 months. To thaw, place in the fridge overnight. To reheat, place in a saucepan over medium heat. Continue from step 4.

Good Taste - June 2008, Page 18
Recipe by Michelle Southan

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