French onion soup with Gruyère toasts
- January 2011
- Serves 4
- Takes 10 minutes to make, 50-55 minutes to cook
This classic recipe for French onion soup is a winter warmer and the gruyère toasts top it off perfectly.
And not to toot our own horn or anything, but this might just be the ultimate French onion soup of all time.
- 19.7g (7.3g saturated)
- 30.8g (12.2g sugars)
- Knob of unsalted butter
- 3 tbsp rapeseed oil
- 750g (about 3 large) onions, cut into thin wedges
- 2 large garlic cloves, finely chopped
- Handful of fresh thyme leaves
- 300ml white wine
- 50ml Madeira
- 1 litre beef consommé or good-quality beef stock, hot
- Small crusty baguette or similar
- 100g Gruyère, coarsely grated
- Nutmeg for grating
- Heat the butter and oil in a shallow flameproof casserole, add the onions and cook gently for 30 minutes, stirring occasionally, until soft, golden and lightly caramelised. Stir through the garlic and thyme, then cook for 10 minutes more.
- Pour over the white wine and Madeira, then bubble until reduced by half. Add the hot consommé or stock, then simmer for 10-15 minutes. Taste and adjust the seasoning.
- Meanwhile, preheat the grill to medium-high, cut the baguette diagonally into 8 slices, then lightly toast on both sides. Place on a baking sheet, top each with Gruyère and a good grating of nutmeg, then grill for 3 minutes or until the cheese has melted. Serve the soup, ladled into warm bowls, with the Gruyère toasts.
Use red onions and blue cheese such as Stilton or Stichelton for a bit of a twist on this classic.
Freeze the finished soup, once cooled, in a well-sealed plastic container for up to 3 months. Defrost completely before reheating and making the toasts.
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