CHRISTINE CAPENDALE
CHRISTINE CAPENDALE
CHRISTINE CAPENDALE

French onion soup – with Gruyere croutons

1

  • Overview
  • Ingredients
    13 items
  • Directions

Classic French onion soup topped with toasted ciabatta and melted Gruyere cheese.

  • 1,8 kg onions, finely sliced (use sweet brown onions)
  • 125 g butter
  • 125 ml sherry
  • 30 ml chopped thyme (stalks removed)
  • 2 litre good quality chicken stock
  • 5 ml fish sauce
  • 5 ml lemon juice
  • 250 g Gruyere cheese, grated
  • 1 bay leaf
  • salt and black pepper to taste
  • 6 slices toasted ciabatta bread
  • 1 garlic clove
  • chopped thyme for serving

  • Melt the butter in a large saucepan and add the onions. Cook on medium heat for about 10 minutes, then reduce the heat and cook for about an hour – onions must be completely caramelised.  Add a bit of water if needed – to prevent onions from burning.
  • Add the sherry and cook for a few minutes then add the bay leaf, thyme and the chicken stock.
  • Simmer for about 25 minutes then remove the bay leaf.
  • Add the fish sauce and the lemon juice, taste and season with salt and pepper
  • Rub the garlic clove on the toasted ciabatta (both sides of the bread)
  • Spoon the hot soup into 4 bowls, top with a slice of ciabatta and sprinkle over a generous portion of grated cheese. Spoon over another ladle of the soup and top with more cheddar cheese
  • Place under the grill until the cheese is bubbling. Remove from oven and garnish with chopped thyme. Serve immediately