- 40g butter
- 2 brown onions, thinly sliced into rings
- 2 Spanish onions, thinly sliced into rings
- 2 garlic cloves, crushed
- 1/2 cup (125ml) brandy
- 6 cups (1.5L) Massel beef style liquid stock or vegetable liquid stock
- 8 sprigs thyme
- 1 small baguette, cut diagonally into 2cm-thick slices
- 4 green onions, ends trimmed, thinly sliced
- 1 cup (80g) coarsely grated gruyere
- Step 1Melt the butter in a large saucepan over high heat until foaming. Add the brown and Spanish onions and cook, stirring, for 10 minutes or until onion softens and begins to brown. Add the garlic and cook for 1 minute or until aromatic.
- Step 2Add the brandy and bring to the boil. Add the stock and thyme and bring to the boil. Reduce heat to medium-low and cook, stirring occasionally, for 15 minutes or until soup thickens slightly. Season to taste with salt and pepper.
- Step 3To make the croutes, preheat grill on high. Place baguette slices on an oven tray and cook under grill until toasted. Combine the green onions and gruyere in a bowl. Sprinkle over the bread. Grill for 2 minutes or until gruyere melts.
- Step 4Ladle the onion soup among serving bowls. Top with the green onion croutes and serve immediately.
It is believed that French onion soup was invented by King Louis XV of France, who became stranded late one night in his hunting lodge with only onions, butter and alcohol to mix together for his supper.
- Author: Sarah Hobbs
- Image credit: Ben Dearnley
- Publication: Notebook: