French onion soup with Gruyére toasts
6
Points®
Total time: 1 hr 55 min • Prep: 10 min • Cook: 1 hr 45 min • Serves: 6 • Difficulty: Easy
Few dishes are as comforting as a bowl of French onion soup. The key for getting lots of oniony flavour is to cook them low and slow to develop their deep, sweet flavour. We combine rich aged gruyère with lower-in PersonalPoints mozzarella for the toasts that top the soup. The mozzarella helps create that gooey cheese pull indulgence while letting the flavour of the gruyère shine.
Ingredients
Brown onion
2000 g, thinly sliced, (2kg)
Sherry, dry
¼ cup(s), (60ml)
Gruyere cheese
½ cup(s), grated, (60g)
Light mozzarella cheese
½ cup(s), grated, grated, (60g)
Wholemeal baguette
120 g, cut into 12 slices, toasted
Olive oil
1 tbs
Dried thyme
1 tsp, leaves
Beef stock cube
2½ individual, salt-reduced, (to make 1.5L (6 cups) beef stock)
Instructions
1
Heat oil in a flameproof casserole dish over medium heat. Stir in onions and thyme. Cover and cook for about 10 minutes or until onions start to soften. Uncover, reduce heat to medium-low and cook, stirring occasionally, for 1 hour or until onions are golden brown and soft.
2
Increase heat to medium-high. Stir in sherry. Simmer for 1 minute. Stir in stock and bring to the boil. Reduce heat and simmer, partially covered, for 30 minutes. Season with salt and pepper.
3
Preheat oven grill to medium-high. Divide soup evenly among 6 ovenproof bowls. Place bowls on a large baking tray. Combine cheeses in a medium bowl. Arrange 2 toast slices over soup in each bowl and sprinkle with combined cheeses. Carefully place tray under preheated grill and grill until cheese is melted and light golden. Serve.
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