What can be more comforting on a chilly day than a hot bowl of French onion soup? Especially with a thick slice of toasted baguette loaded with melty Emmental cheese
Ingredients
- 6 tbsp olive oil
- 8 medium onions, very finely sliced
- 1 tbsp caster sugar
- 3 garlic cloves, crushed
- 200 dry white wine
- 600 roughly strong beef stock
- 2 tbsp Worcester sauce
- 4 long slices baguette, 1cm thick, no thicker
- 100 g grated Gruyére or Emmental cheese
- 2 tbsp Brandy, optional
- salt and freshly ground black pepper
Instructions
- Place the onions, oil, sugar, garlic into a pan and heat gently on the stove.
- Once sizzling, stir well, cover, turn the heat down and cook for 10 minutes to take a little colour.
- Add the wine and reduce, then add the beef stock.
- Bring to the boil, then add the Worcester sauce, salt and pepper, mix well.
- Place the lid on and gently simmer for 30-40 minutes, or until the onions are really tender. Don' rapidly boil.
- Meanwhile, toast the bread on both sides, then pile on grated cheese, grill until melted and golden.
To serve
- Stir the Brandy into the soup, then ladle the soup into hot bowls and top with the cheese crouton.
- Sprinkle with chopped parsley.
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Nutrition Facts
French Onion Soup
Amount per Serving
Calories
558
% Daily Value*
Fat
31
g
48
%
Saturated Fat
8
g
50
%
Cholesterol
28
mg
9
%
Sodium
851
mg
37
%
Potassium
479
mg
14
%
Carbohydrates
40
g
13
%
Fiber
2
g
8
%
Sugar
6
g
7
%
Protein
16
g
32
%
* Percent Daily Values are based on a 2000 calorie diet.
