French onion soup had its heyday in the 70s when it filled the kitchens of homes across Australia with its amazing aromas. Now the retro soup is making a comeback – and it’s better than ever! As an added bonus, this recipe has delicious cheesy toast, which is the perfect partner in crime. Finish with a sprinkling of thyme for the most delicious winter warmer ever!

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 cup caramelised onion (see notes)
• 2 tablespoons plain flour
• 1 cup dry white wine
• 1 litre Campbell’s Real Stock Beef
• 4 slices sourdough
• 20g butter, softened
• 1 tablespoon Dijon mustard
• 100g gruyere cheese, coarsely grated
• Teaspoon of thyme, optional

Method

1. Heat oil in a large saucepan over high heat. Add caramelised onion. Cook, stirring, for 3 minutes or until heated through. Add flour. Cook, stirring, for 1 minute. Gradually stir in wine. Simmer, stirring, for 3 to 4 minutes or until wine reduces by half and mixture is very thick. Stir in stock. Cover. Bring to a simmer. Reduce heat to medium. Simmer, covered, for 5 minutes or until soup is slightly thickened. Season with pepper.

2. Meanwhile, preheat grill on high. Place bread on a baking tray. Toast for 1 minute or until golden. Turn over. Spread toast with butter, then mustard. Sprinkle with gruyere. Grill for 1 to 2 minutes or until cheese is melted and golden.

3. Arrange toast on soup. Sprinkle with thyme if using. Serve immediately.