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French Onion Soup

A community recipe by KitchenGoddess

Not tested or verified by Nigella.com

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Introduction

French Onion Soup (2) Use brown onions not red as red onions go a grey colour as they cook.

Ingredients

Serves: 2

Metric Cups

50 grams butter
1 kilogram onions (thinly sliced)
2 tablespoons fresh thyme
3 tablespoons dry sherry
1⅕ litres beef stock
1 baguette (sliced)
1 clove garlic (halved)
extra virgin olive oil
100 grams Gruyere cheese (grated)

1¾ ounces butter
2⅕ pounds onions (thinly sliced)
2 tablespoons fresh thyme
3 tablespoons dry sherry
2⅛ pints beef broth
1 baguette (sliced)
1 clove garlic (halved)
extra virgin olive oil
3½ ounces Gruyere cheese (grated)

Method

French Onion Soup is a community recipe submitted by KitchenGoddess and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Heat the butter in a large pan and gently cook the onion and thyme until the onion is softened but not browned - about 20 minutes.

Increase the heat slightly and cook for 15 minutes, until the onion becomes dark golden, sticky and caramelised, stirring now and again to stop it catching.

Add the sherry and simmer for 2-3 minutes, then add the stock and bring to the boil. Season. Simmer for 10 minutes. Meanwhile, toast the bread, rub each slice with garlic, then drizzle with a little oil.

Sprinkle with the cheese and grill until golden and bubbling. Serve the soup with the cheese croutons on top.

Heat the butter in a large pan and gently cook the onion and thyme until the onion is softened but not browned - about 20 minutes.

Increase the heat slightly and cook for 15 minutes, until the onion becomes dark golden, sticky and caramelised, stirring now and again to stop it catching.

Sprinkle with the cheese and grill until golden and bubbling. Serve the soup with the cheese croutons on top.