When we think of Comfort Food, the words warm, cheesy carbs come to mind. French onion soup is a winter favourite. Somehow, it tastes better if you make it yourself. This French Onion Soup recipe is easy. It can be changed to vegetarian or vegan by simply substituting the stock and cheese.
Ingredients
1 tbsp olive oil
3 tbsps butter, unsalted
3 cups (450g, 15oz) onions, cut into thick slices
3 garlic cloves, minced
1 tbsp brown sugar
¾ cup (185ml, 6fl oz) dry alcoholic cider
4 cups (1L, 2pt) beef stock or vegetable stock
2 tbsps American mustard
1 bay leaf
1 tbsp Worcestershire sauce
1 tbsp cornflour
Freshly ground black pepper
Salt
6 slices crusty bread.
2 tbsps olive oil
1 cup (125g, 4oz) Gruyere cheese, grated (vegan substitute)
3 tbsps chives, chopped, to garnish
Method
Heat the olive oil and butter in large heavy saucepan over medium heat. Sauté the onions for at least 20 minutes until softened and golden brown.
Reduce the heat to medium-low and add the garlic and brown sugar to the pan. Cook the onion mixture for another 20 minutes, stirring frequently.
Add the cider, 3 cups (750ml, 24fl oz) of the stock, mustard, bay leaf and Worcestershire sauce to the saucepan. Bring to the boil, then reduce the heat and simmer for 15 minutes.
Mix the rest of the stock with the cornflour in a small bowl, stirring vigorously until the cornflour is dissloved.
Stirring all the while, slowly pour the cornflour mixture into the soup. If you don’t stir it through, the soup will become lumpy instead of thickening evenly.
Season to taste with salt and pepper. Remove the bay leaf.
Preheat oven to 180°C (350°F, Gas Mark 4). Divide the soup evenly between 6 ovenproof bowls.
Brush the slices of bread with olive oil and bake in the oven on a baking tray for 5 minutes or until browned.
Turn on your oven griller to high.
Place a slice of the bread on top of the soup and sprinkle equal amounts of the grated cheese over the top of each slice.
Place the soup bowls under the grill and heat until the cheese is bubbling and golden brown.
Serve hot, garnished with a sprinkling of chopped chives.
