French onion soup with Gruyére toasts
2000 g, thinly sliced, (2kg)
¼ cup(s), (60ml)
½ cup(s), grated, (60g)
Light mozzarella cheese
½ cup(s), grated, grated, (60g)
120 g, cut into 12 slices, toasted
1 tsp, leaves
Beef stock cube
2½ individual, salt-reduced, (to make 1.5L (6 cups) beef stock)
- 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.
- 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.
- 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.