All recipesComfort ClubFrench onion soup60 min 2 portionsSave recipeJoin to planI cooked thisPrint cardIngredientsCooking for22 large onions, thinly sliced15g plain flour1 tbsp butter2 tsp extra virgin olive oil1 tsp garlic purée½ tsp dried thyme1 bay leaf60ml red wine (optional, or replace with extra stock)50ml Prosecco (optional, or use white wine or just red wine)500ml beef stock4 slices crusty white baguette30g Gruyère cheese, gratedMethod1Melt the butter with the olive oil in a heavy-based pan with a lid if you have one (don't worry if you don't!) over a medium heat.2Add the sliced onions, stir to coat, and cover with a lid. Let cook for 10 minutes on a low heat.3Remove the lid and continue cooking for another 30 minutes, stirring occasionally, until caramelised.4Stir in the garlic purée, dried thyme, and bay leaf.5Pour in the red wine and Prosecco, letting them reduce for a couple of minutes.6Sprinkle in the plain flour, stirring well. Cook for another minute.7Pour in the prepared beef stock, season with plenty of cracked black pepper, and let it simmer for 15–20 minutes.8While the soup simmers, toast the baguette slices and top each with grated Gruyère.9Grill until melted and golden.10Remove the bay leaf and ladle the soup into bowls.11Place two cheesy croutons on top of each serving and enjoy!#BeefComments Sign in to leave a comment.Be the first to leave a note.
