Oven-baked French onion soup with Gruyère toasts
- May 2016
- Serves 4
- Hands-on time 30 min, oven time 2 1/2 hours
A traditional French favourite – eat through the cheesy toast to reach the rich, buttery soup.
- 39.6g (24g saturated)
- 77.6g (28.5g sugars)
- 6 medium onions, thickly sliced
- 6 garlic cloves, halved
- 2 tbsp balsamic vinegar
- 2 tbsp caster sugar
- Small bunch fresh thyme
- 100g unsalted butter
- 1 litre fresh beef stock
- 300ml fino sherry, such as Tio Pepe
- 1 baguette or sourdough loaf, sliced
- 200g gruyère, grated
- Heat the oven to 160°C/140°C fan/gas 3. Divide the onions and garlic equally between 2 medium roasting tins (about 2.5 litres capacity each). Add 1 tbsp vinegar, 1 tbsp sugar, half the thyme and 50g butter to each tin, then divide the stock and sherry equally between the tins, too. Cover both tins with a layer of baking paper, then a layer of foil, transfer to the oven and cook for 2½ hours. At the end of the cooking time, transfer the contents of both tins to a heatproof ceramic 2 litre dish (see Make Ahead).
- Set the grill to high. Place the bread slices on top of the onion soup, then top with the cheese. Put under the hot grill for 5 minutes or until the cheese has melted and turned golden. Serve straightaway.
Make the soup up to the end of step 1. Cool, then keep in a sealed container in the fridge for 3-4 days, or in the freezer for up to 2 months. Reheat until piping hot and continue with step 2.
A softly scented gewürztraminer.
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