An easy recipe that's packed with flavour and perfect for the cooler weather. For Francophiles, Bastille Day is the ultimate celebration of France. This year we are featuring a classic that should be on everyone's table on the 14th.
French Onion Soup
Ingredients
- 1.8kg Brown Onions, sliced
- 90gm Butter
- 1lt Beef Stock
- 3 Thyme Sprigs
- 3 Parsley Sprigs
- 1 Bay Leaf
- Sliced Baguette
- Grated Gruyere
Method
- Melt butter in large pot over medium heat, add sliced onions, mix and then cover and cook slowly for 20-30mins to soften.
- Remove lid and continue to cook onions till they break down and start to caramelise, approx. 1 hour. Securely tie herbs in a small square of muslin cloth and add to onions with beef stock.
- Bring to a simmer and continue cooking till stock has reduced by half or until thick, don't forget to mix well to prevent any caramelised onion from sticking to the bottom and burning.
- Remove herbs and season with salt and pepper to taste.
- Toast the baguette till golden and top with gruyere and melt. Serve soup in a wide mug or bowl and a side of gruyere baguette.
Bon Appetit