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French Onion Soup

A community recipe by

Not tested or verified by Nigella.com

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Introduction

French Onion Soup (2) Use brown onions not red as red onions go a grey colour as they cook.

French Onion Soup (2) Use brown onions not red as red onions go a grey colour as they cook.

Ingredients

Serves: 2

Metric Cups
  • 50 grams butter
  • 1 kilogram onions (thinly sliced)
  • 2 tablespoons fresh thyme
  • 3 tablespoons dry sherry
  • 1⅕ litres beef stock
  • 1 baguette (sliced)
  • 1 clove garlic (halved)
  • extra virgin olive oil
  • 100 grams gruyere cheese (grated)
  • 1¾ ounces butter
  • 2⅕ pounds onions (thinly sliced)
  • 2 tablespoons fresh thyme
  • 3 tablespoons dry sherry
  • 2⅛ pints beef broth
  • 1 baguette (sliced)
  • 1 clove garlic (halved)
  • extra virgin olive oil
  • 3½ ounces gruyere cheese (grated)

Method

French Onion Soup is a community recipe submitted by KitchenGoddess and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Heat the butter in a large pan and gently cook the onion and thyme until the onion is softened but not browned - about 20 minutes.
  • Increase the heat slightly and cook for 15 minutes, until the onion becomes dark golden, sticky and caramelised, stirring now and again to stop it catching.
  • Add the sherry and simmer for 2-3 minutes, then add the stock and bring to the boil. Season. Simmer for 10 minutes. Meanwhile, toast the bread, rub each slice with garlic, then drizzle with a little oil.
  • Sprinkle with the cheese and grill until golden and bubbling. Serve the soup with the cheese croutons on top.
  • Heat the butter in a large pan and gently cook the onion and thyme until the onion is softened but not browned - about 20 minutes.
  • Increase the heat slightly and cook for 15 minutes, until the onion becomes dark golden, sticky and caramelised, stirring now and again to stop it catching.
  • Add the sherry and simmer for 2-3 minutes, then add the stock and bring to the boil. Season. Simmer for 10 minutes. Meanwhile, toast the bread, rub each slice with garlic, then drizzle with a little oil.
  • Sprinkle with the cheese and grill until golden and bubbling. Serve the soup with the cheese croutons on top.
  • Tell us what you think