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)
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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