French
Soupe à l'oignon gratinée
French onion soup with cheese toasts
Onions cooked slowly until deep golden, simmered in stock, then served under toasted bread and melted cheese.
- Serves 4
- Prep 15 min
- Cook 1 h 10 min
- Total 1 h 25 min
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Ingredients
11 items · serves 4- 1 kg onions, thinly sliced
- 40 g butter
- 1 tbsp sunflower oil
- 1 tbsp plain flour
- 150 ml dry white wine
- 2 beef stock cubes
- 1 bay leaf
- 1/2 baguette, in 8 slices
- 150 g grated emmental or comté
- 1/2 tsp salt
- 1/4 tsp ground black pepper
Contains: milk, wheat · May contain: soy, celery, MSG (stock cube — check the label); sulphites (wine — check the label). Check product labels: brands differ.
Steps
5 steps- 1Melt the butter with the oil in a large heavy pan. Add the onions and a pinch of salt and cook over a low heat, stirring now and then, for 40 to 45 minutes until soft and a deep golden brown. Do not rush this.
- 2Stir in the flour for a minute, then add the wine and let it bubble for 2 minutes.
- 3Add the stock cubes dissolved in 1.2 litres of hot water and the bay leaf. Simmer for 20 minutes and season.
- 4Heat the grill and toast the bread slices.
- 5Ladle the soup into ovenproof bowls, float two slices of toast in each, cover thickly with the cheese and grill for 3 to 5 minutes, until bubbling and browned.