Oven-baked French onion soup with Gruyère toasts

Oven-baked French onion soup with Gruyère toasts
  • Serves icon Serves 4
  • Time icon 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.

Nutrition: per serving

Calories
883kcals
Fat
39.6g (24g saturated)
Protein
29.2g
Carbohydrates
77.6g (28.5g sugars)
Fibre
8.5g
Salt
3.3g
Calories
883kcals
Fat
39.6g (24g saturated)
Protein
29.2g
Carbohydrates
77.6g (28.5g sugars)
Fibre
8.5g
Salt
3.3g

Ingredients

  • 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

Method

  1. 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).
  2. 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.

delicious. tips

  1. 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.

  2. A softly scented gewürztraminer.

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