Best of Pinterest | Autumn Soup Recipes: French Onion Soup
13 October 2017
- Total Time: 1 hr 35 min
Serves: 6
Category: Vegetarian,Soups, Stews & Casseroles,Lunch
Ingredients
- 2 tbsp olive oil
- 6 large onions, about 1.6 kg (3½lb), finely sliced – not chopped!
- 2 tsp fresh thyme leaves, plus extra to garnish
- 500ml (17fl oz) cider
- 1 tsp caster sugar
- 1.4 litres (2½ pints) vegetable stock
- 6 small slices white bread, preferably ciabatta or baguette
- 150g (5oz) gruyère cheese, grated
Method
- Grab a large pan (casserole-dish size is ample) and gently heat the oil. Add onions, thyme and a pinch of salt. Cover and cook over low heat for 30min, stirring occasionally, until onions are soft.
- Pour over the cider and add the sugar. Turn up the heat and let the pan bubble. Stir frequently, until the cider evaporates and the onions are well caramelised, about 30-40min.
- Pour the stock in and let it heat up. Season to taste.
- Preheat grill to medium. Put bread on a baking tray and lightly toast both sides under the grill. Divide the cheese equally among the toasts and grill until melted and bubbling.
- Serve the soup in warmed soup bowls. Top each bowl with a cheese toast and garnish with thyme leaves and freshly ground black pepper.
Recipe and image credit: Good Housekeeping
B&M
