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!
- 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
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.
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