Sunday, 14 February 2010

French Onion Soup

50g butter
1kg brown onions , thinly sliced
2 tbsp thyme , picked leaves
3 tbsp dry sherry
beef stock fresh, cube or concentrate made up to 1.2 litres

1 baguette , sliced
1 garlic clove , halved
extra-virgin olive oil
100g Gruyère , grated

1.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.

2.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.

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