Grab a few ingredients, then see out the winter with this fast and fragrant French onion soup.
Ingredients
- 1.5L Massel beef style liquid stock
- 125ml (1/2 cup) olive oil
- 50g butter
- 600g brown onions, thinly sliced
- 600g red onions, thinly sliced
- 2 cloves garlic, crushed
- 2 tablespoons plain flour
- 2 tablespoons white wine vinegar
- 12 x 1cm-thick slices baguette
- 25g (1/3 cup) finely grated parmesan
Method
- Step 1Place stock in a saucepan over medium–high heat and bring to the boil. Cover and keep warm until needed.
- Step 2Meanwhile, heat 2 tablespoons oil and butter in a large saucepan over high heat. Add all onions and garlic, and cook, stirring frequently, for 15 minutes or until browned. Stir in flour and vinegar, and cook for a further 5 minutes. Gradually stir in hot stock. Bring to the boil, then reduce heat to medium and simmer for 5 minutes or until thickened slightly.
- Step 3To make croûtons, preheat grill to high. Place baguette in a large bowl and drizzle with remaining 80ml (1/3 cup) oil. Season with salt and pepper, and toss well to combine. Place on an oven tray and scatter over parmesan. Grill for 5 minutes or until parmesan is golden.
- Step 4Divide soup among bowls and top with croûtons to serve.
- Low carb
Nutrition
2486 kj
Energy
43g
Fat Total
13g
Saturated Fat
8g
Fibre
14g
Protein
34mg
Cholesterol
1781.08mg
Sodium
16g
Carbs (sugar)
35g
Carbs (total)
All nutrition values are per serve
Notes
We’ve added a modern twist to this classic dish by using two varieties of onions for a sweeter flavour. Vinegar provides a slight sharpness for balance.
For extra flavour, spread 1/2 tsp Dijon mustard over baguette slices before topping with parmesan.
- Author: Dominic Smith
- Image credit: Brett Stevens
- Publication: MasterChef
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