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18/04/2022

French Onion Soup with Thyme and Gruyere Toasts

French-Onion-Soup
I have vivid memories of a bowl of French Onion Soup in a little bistro on the Left Bank in Paris on my honeymoon. It has taken a while for me to perfect my own version!

Serves:

4

Prep Time: 20 minutes

Cooking Time: 1 hour

Download Recipe PDF

Ingredients

  • 1.5 kg large brown onions, peeled
  • 200g butter
  • sea salt and freshly ground black pepper, to taste
  • 1/2 cup brandy or 1 cup dry white wine
  • 1/4 cup flour
  • 1 litre beef stock
  • 1 bunch thyme
  • 4 slices sourdough bread
  • 1 cup grated gruyere cheese

Method

Finely slice onions using a mandolin or similar. Melt 125g butter in a large heavy based pot and cook onions and salt over medium-low heat, stirring occasionally for 40-45 minutes until caramelised and golden brown. Add brandy and cook over high heat until evaporated, taking care as the brandy may flame over a naked flame. Add the flour and cook, stirring for 1 minute. Add the stock and a few sprigs of thyme and bring to the boil until thickened. Stir in butter and season. Grill the bread on both sides until toasted then top with cheese mixed with 2 teaspoons thyme leaves and grill until the cheese is golden and melted. Portion soup into bowls and float the Gruyere Toasts on top. Serve sprinkled with thyme and pepper.

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