Meals and Courses

French Onion Soup with Cheesy Croûtons

cook 30 mins
  • 50 g (2 oz) butter
  • 3 large onions, halved and thinly sliced
  • 2 garlic cloves, roughly chopped
  • 1 tablespoon plain flour
  • 500 ml (17 fl oz) hot beef stock
  • 1 teaspoon dried thyme or 2 teaspoons chopped thyme
  • 1 individual sandwich baguette
  • 100 g (3 1/2 oz) finely grated Emmental or Cheddar cheese
  • salt and pepper
  • Melt the butter in a large saucepan and cook the onions over a medium heat for about 15 minutes, stirring occasionally, until soft and golden. Add the garlic and continue for a further 5 minutes until the onion takes on a deeper golden colour. Stir in the flour for 1 minute.
  • Stir in the beef stock and thyme, bring to the boil and simmer gently for 8–10 minutes to allow the flavours to develop. Season to taste.
  • Meanwhile, slice the baguette and top with the grated cheese. Cook under a grill preheated to a medium-hot setting for 2–3 minutes until the cheese is melting and golden.
  • To serve, ladle the soup into 2 deep bowls and top with the cheesy croûtons.
Like This? Try These
More on Food