Kane's Kitchen - 26th June 2012 - French Onion Soup

French Onion Soup

  

Serves:         6-8    

Prep Time:   20 minutes
Cook Time:  1 hour

What You’ll Need:

• 80g butter, chopped
• 1 tbsp olive oil
• 8 medium brown onions, sliced (approx. 1kg-1.5kgs)
• 2 tbsp fresh thyme
• 2 cloves garlic, crushed
• 2 bay leaves
• 2 tsp brown sugar
• 2 tbsp plain flour
• 1 tbsp Dijon mustard
• 2L beef stock (8 cups)
• 1 cup water
• 1 cup white wine
• Salt and pepper to season
• 250g coarsely grated Gruyere cheese

What You’ll Need To Do:

1.        In a heavy based saucepan over medium heat, add the butter, oil, sugar, garlic, onions and thyme and cook for 35 minutes, stirring occasionally.  The onions should be soft and caramelised. 

2.        Meanwhile, preheat oven to 200°C.

3.        Add the white wine and cook for 2 minutes. Add the flour and cook for a further two minutes, stirring constantly.   

4.        Add the beef stock, water, mustard and bay leaves and simmer for 20 minutes.  Season with salt and pepper. 

5.        Ladle the soup into oven-proof bowls.  Scatter with the Gruyere cheese and bake in the oven for about 5 mins or until cheese has melted.

6.        Serve with crusty bread.