French Onion Soup
Ingredients
9 onions, finely sliced
3 bay leaves
50 g of unsalted butter
2 tbsp of olive oil
3 garlic cloves, crushed
1 tbsp of light muscovado sugar
2 sprigs thyme, plus extra to garnish
2 tsp of fine sea salt
1 tsp of marmite
150 ml of white wine
3 tbsp of brandy or cognac (optional)
60 g of gruyere, grated
1.25 l of strong beef or vegetable stock (see tip)
8 slices of baguette
6 servings
Calories~542 kcal
Protein~12 g
Carbs~68 g
Fat~20 g
Fiber~8 g
Sugar~25 g
Total recipe
Calories~3,250 kcal
Protein~70 g
Carbs~405 g
Fat~120 g
Fiber~45 g
Sugar~150 g
Method
Step 1
Melt the butter and oil in a large saucepan. Add the onions, bay leaves, thyme and salt then stir well. Cover and sweat the onions for about 45 mins, stirring occasionally, until they are cooked through, soft and beginning to turn light golden.
Step 2
Remove the lid and continue cooking for 15 mins until the onions caramelise and turn deep golden, stirring frequently.
Step 3
Add the garlic, sugar and marmite and stir until sticky. Pour over the white wine (and brandy/cognac if using) and bubble for 1 min. Pour over the stock and simmer for 10 mins. Remove the bay leaves and thyme and season to taste.
Step 4
Meanwhile, set the grill to medium. Spread the baguette slices over a wire rack and grill for 1-2 mins on each side until lightly toasted. Sprinkle over the grated gruyere and return to the grill until the cheese is melting and bubbling (see Tip).
Step 5
Divide the soup between bowls, top with cheesy toast and sprinkle with remaining thyme to serve.
