French onion soup
10
Points®
Total time: 55 min • Prep: 15 min • Cook: 40 min • Serves: 2 • Difficulty: Easy
To stop your eyes from watering, pop the onions in the freezer for 10 minutes before peeling and slicing with a very sharp knife (blunt knives create more fumes).
Ingredients
Olive oil
2 tsp
Fresh thyme
2 tsp, finely chopped
Brown onion
2 large, halved, thinly sliced
Sweet-style white wine
⅓ cup(s), (dry is best)
Plain flour
1½ tbs
Beef stock
2 cup(s), or consomme (500ml)
White bread roll
50 g, cut into 4 slices
Gruyere cheese
40 g, (1/3 cup)
Instructions
1
Heat the oil in a medium heavy-based saucepan over medium-high heat. Add thyme and onion and cook, stirring occasionally, for 20 minutes or until onion is very soft and caramelised.
2
Add wine and cook for 1 minute or until reduced by half. Add flour and cook for 2 minutes or until mixture bubbles. Gradually add consommé and 1½ cups (375ml) water. Bring to the boil. Reduce heat to medium-low and simmer for 15 minutes.
3
Meanwhile, preheat grill to high. Place bread on a baking tray. Grill, turning once, for 3–4 minutes or until bread is light golden. Sprinkle cheese over one side of bread. Return to grill for 1 minute or until cheese has melted.
4
Serve soup topped with cheesy bread and season with freshly ground black pepper.
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