My French Onion Soup has only a handful of ingredients but really delivers on flavour. Soft sweet onions with a rich beef stock, seasoned to perfection and topped with cheesy bread, this is my kinda comfort food!
I love the way that such a simple vegetable, the humble onion, can be turned into the main attraction.
You do need to spend the time cooking out the onions to get the deep, sweet flavour, but it is worth it I promise!
Ingredients
- Butter
- Olive oil
- Brown onions
- Dijon mustard
- Beef stock
- French stick
- Cheese, gruyere or tasty
- Salt and pepper
I hope you love this as much as we do, be sure to check out another favourite soup of mine Easy Dumpling Soup
Onto my recipe for French Onion Soup
French Onion Soup
Prep Time 15 minutes
Cook Time 55 minutes
Servings 4
Ingredients
- 60 grams butter
- 2 tablespoons olive oil
- 2 kg brown onions sliced
- 1 ½ tablespoons Dijon mustard
- 6 cups beef stock
- 1 French stick sliced into 12 slices
- 150 grams cheese gruyere or tasty
- Salt and pepper
Instructions
-
Take your Biroix Dutch oven and place on a medium heat and add oil and butter.
-
Add your onions and cook for 30 minutes, stirring occasionally, until onions are sautéed and brown. If they are sticking add a spoonful of beef stock while cooking.
-
It takes a while but this is what gives the soup its lovely flavour.
-
Add the beef stock and mustard.
-
While the soup is cooking make the cheesy bread by placing the slices of French stick on a baking tray and under the grill at 220 degrees. Grill until golden, then remove and place cheese on the ungrilled side. Place back under the grill to melt the cheese. Use ¾ of the cheese on the bread but save ¼ to use on the soup.
-
Taste the soup and season with salt and pepper if needed. I personally like a lot of freshly cracked pepper.
-
Divide the soup into 4 bowls and place a piece of cheesy bread on top and add the rest of the cheese. Place on a tray and under the grill to melt that cheese. Remove when cheese is bubbling.
-
Serve with extra cheese toast on the side.
THANK YOU SO MUCH FOR CHECKING OUT MY RECIPE.
FOLLOW ALONG AT MY FACEBOOK PAGE.OR TAG ME ON INSTAGRAM @the_macpherson_diaries
Leave a Reply