Looking for something hot to serve up at your next dinner party this Winter? Then look no further than this delicious French Onion Soup Gratinee, thanks to Margaret and Me!
- 45g unsalted butter
- 1 tbsp olive oil
- 1kg thinly sliced brown onions
- 2L homemade vegetable stock
- 2 tsp plain flour
- 125ml dry white wine
- Sea salt and freshly ground black pepper
- 1–2 tbsp brandy
- 10 thick slices sourdough baguette, toasted
- 100g finely grated gruyère cheese
- Fresh thyme sprigs, to garnish
- Melt the butter in a large heavy-based saucepan, add the oil and onion and sauté gently for 30–40 minutes until softened and deeply golden.
- Meanwhile, make the stock accordingly by heating until boiling.
- Add the plain flour to the onion and stir over for 3–5 minutes, until the flour has been cooked.
- Add the stock and wine, season to taste and simmer for 20 minutes, then remove from the heat and stir in the brandy.
- Once cooked, turn on the grill and then spoon the soup into bowls and place the bowls on baking trays. Divide the sourdough baguettes and push them slightly into the soup with part of the bread resting on top.
- Scatter the cheese over the bread and place the tray under the grill until the cheese melts and the bread has toasted. Remove from the oven and serve!