French Onion Soup with Gruyere & Garlic Croutons

Ingredients

6 large brown onions (peeled, halved and thinly sliced)

4 tablespoons of butter

2 tablespoons of olive oil

1.5 tablespoon of minced garlic ( reserve some for the croutons)

¼ cup of plain flour

½ cup dry white or red wine

2 sprigs of fresh thyme

6 cups of beef stock or broth (use a high quality one or a good beef bouillon powder)

2 whole bay leaves

Salt & pepper to taste

Croutons

Baguette – sliced into sections

Gruyere or Emanthal cheese

Garlic

Butter

Method

Saute the onions in butter and oil for a good 30 – 45 minutes. You need to get good colour in the onions and the brown bits on the bottom of the saucepan are ideal for adding colour and flavor. Don’t skip over this part it goes a long way to making the soup have depth of flavour.

Next add wine and cook until it evaporates and scrape the brown bits off the bottom of the saucepan. Next add the garlic, flour, and fry off for a few minutes until the flour is incorporated. Then add the stock, bay leaves and thyme. Cover partially and let simmer on low for about 45 minutes.

Whilst the soup is simmering slice the baguette to a required number of croutons. Butter the croutons and add some reserved minced garlic and top with Gruyere cheese. You can use Ementhal and or parmesan too but I love the Gruyere. You can add all three if you like.

Grill these under a salamander or grill in your oven. Keep an eye on them they will burn quickly.

When done, remove from oven and allow to cool – these can be stored in an air tight container for use as you reheat the soup.

Published by The Food Manifesto

I am a life explorer, food forager, choice crusader, eco educator, leader, teacher and head and neck cancer survivor. I've loved food all my life, my mum taught me good eating habits and how to cook nutritious food with loads of flavour. As a little girl I lived next door to a wonderful cook Pat Heidrich, I watched as she rolled pastry, filled cupcakes and prepared light as a feather sponges. My love of licking bowls and beaters started early. I grew up and explored my passion by studying cooking, trawling food markets, buying good equipment and experimenting with the tastes and cuisines I love. This blog is intended to share my passion, inspire you to try ...and fail, provide tips and every day good advice about cooking, shopping for ingredients, and planning menus for you, your family and friends. What's your food manifesto? talk to me about how I can help you.

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