French Onion Soup
A classic for a reason. One of the cosiest soups with beautiful grilled gruyere toasts using Bakers Delight Sourdough Vienna loaf.
Ingredients
For the soup:
- 100g unsalted butter
- 6 brown onions, thinly sliced
- 2 leeks, thinly sliced
- 1 cup dry white wine
- 2 tbsp plain flour
- 2L beef stock
- 6 sprigs thyme
- Parmesan rind (optional)
- 1 tbsp apple cider vinegar
- 10g chives, thinly sliced (reserve some to serve)
To serve:
- 8 slices Bakers Delight Sourdough Vienna, medium sliced
- Butter, to spread
- 150g gruyere, grated
Serves 4-6
Method
- Place a large pot (a Dutch oven works well here) over low-medium heat and melt butter.
- Add onions, leeks and a generous pinch of salt, stir well, cover and cook for 10 minutes to steam and soften.
- Continue to cook and caramelise the onions with no lid until deeply golden, stirring occasionally (this can take up to one hour).
- Deglaze the pan with white wine and stir in flour.
- Add beef stock, thyme and Parmesan rind and bring to a simmer.
- Reduce until you have the right consistency (10-20 minutes) then turn off the heat and stir through apple cider vinegar, chives and taste and season with salt and freshly cracked black pepper.
- Meanwhile, turn the oven on the grill setting.
- Place Sourdough Vienna slices on a lined baking tray and butter generously on top. Sprinkle with salt flakes and grill until lightly golden.
- Sprinkle toasts with grated gruyere and grill until the cheese is bubbling and golden brown (don’t take your eyes off them, because they can burn quickly).
- Spoon soup into bowls, top with cheesy Sourdough Vienna and garnish with chives.