French onion soup
PersonalPoints™ per serving
1 hr 50 min
Caramelised onion is the basis of this dish, with the sweet flavours balanced with the salty chicken stock. The cheesy baguette is perfect for dipping.
1000 g, thinly sliced
3 tsp, (3xsprigs)
Chicken stock cube
150 g, (half) cut in 1cm slices
Extra light cheddar cheese
1 cup(s), grated, (120g), grated
- Heat oil in a large saucepan over medium heat. Cook onion and thyme, stirring, for 40 minutes or until mixture has browned. Dissolve stock cube in 1.25L (5 cups) water and add to pan. Bring to the boil. Reduce heat and simmer, covered, for 1 hour. Discard thyme.
- Meanwhile, preheat grill on high. Grill bread on 1 side for 1-2 minutes or until golden.
- Ladle hot soup into large shallow bowls. Top with bread, toasted-side down. Sprinkle bread with cheese. Grill, 10cm from heat, for 2-3 minutes or until cheese is melted and golden. Serve.
TIP: To avoid tears when cutting up the onions, use the slicing attachment on your food processor if possible.