20ml olive oil
3kg onions, peeled and sliced
5g fresh thyme, chopped
10g caster sugar
20ml sherry vinegar
20g plain flour
200ml dry white wine
1litre Essential Cuisine Signature Veal Stock Reduction
Good Twist of freshly ground pepper
Sea salt, season to your taste
2g flat leaf parsley, chopped
For the croutes:
4-8 thick slices of French stick
½ garlic clove, peeled
20g dijon mustard
200g grated gruyere cheese
- Melt the butter and oil in a thick bottomed saucepan, add the onions and fry gently for 6-8 minutes, until they start to soften, stir in the thyme.
- Reduce the heat to low, cover the pan with a lid and cook the onions for 20-30 minutes, stirring frequently, until they are very soft and golden.
- Uncover the pan and increase the heat slightly, stir in the sugar and cook for 5 minutes until the onions start to brown.
- Add the vinegar, increase the heat again and continue cooking, stir frequently until the onions turn a deep golden brown colour, up to 20 minutes.
- Stir the flour into the onions and cook for 2-3 minutes, just enough to absorb the excess oil.
- Add the wine, brandy, water and Essential Cuisine Signature Veal Stock Reduction, bring to the boil.
- Simmer for 10-15 minutes, removing any impurities from the top with a spoon.
For the Croutes
- Preheat the oven to 150˚c, and the grill to the highest setting.
- Place the slices of bread on a greased baking tray and bake until lightly browned and dry.
- Rub the bread with the cut garlic and spread with the mustard, place back on the baking tray.
- Sprinkle the grated gruyere cheese over the slices.
- Place under the grill until the cheese melts, bubbles and browns.
- Your French Onion Soup is now ready to serve in warm bowls with the croute placed on top, sprinkle with chopped parsley.