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Take your Biroix Dutch oven and place on a medium heat and add oil and butter.
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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.
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It takes a while but this is what gives the soup its lovely flavour.
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Add the beef stock and mustard.
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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.
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Taste the soup and season with salt and pepper if needed. I personally like a lot of freshly cracked pepper.
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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.
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Serve with extra cheese toast on the side.