Easy French Onion Soup
50 minutes
It's hard to explain just how satisfying a bowl of French onion soup is, particularly on a cold night.
rbdemediros
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Ingredients
Serves: 6
- 1 kg onions, thinly sliced
- 60g unsalted butter
- 4 cups beef stock
- 4 cups chicken stock
- salt and pepper, to taste
- 60ml sherry
- toasted baguette slices
- 100g Gruyere, grated
Directions
Preparation:10min ›
Cook:40min ›
Ready in:50min
- Melt the butter in a saucepan and add the onions. Cook over low heat until the onions caramelise, but do not burn them.
- Add 30ml of the beef stock and stir, scraping the bottom of the saucepan, until the onions are dry. Repeat this procedure until the onions are dark brown.
- Add the remaining beef and chicken stock. Simmer, covered, 20 minutes. Season with salt and pepper then add the sherry. Heat the oven to 180 degrees C.
- Divide the soup among six bowls that can go in the oven. Top each with a slice of toasted baguette and a sprinkling of cheese, then bake until the cheese melts.
