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Whether you are planning an elaborate menu or merely going in advance for tomorrow French onion soup. This recipe comes in many decades of enjoying it in kitchen. I discover that including a few ingredients into some recipe adds thickness into that which is ordinarily bland. You might well be looking for lighter meals to make along with your leftovers. Great and light French onion soup perfect for post-vacation. The ingredients in this recipe make your tongue pounding, and have become waist-friendly when you want a'bite' after a busy getaway. Utilizing a few substances as alternate options, this soup has been loaded with a fall and hot flavor which produces it creamy. An ideal French onion soup to warm you up on cool winter months. Perfect for employing leftover.

Great way not to throw away one component. This can be just a fantastic French onion soup and one among my favorites. If you should be worried regarding the nutrient worth of a number of the dishes, don't be. Although it could be low in calories, if you aren't finding much nutrient value from this , it won't sustain you, and you will just end up hungry again and again eating a lot more energy than you otherwise would need. Nutrition facts tags inform you exactly what's from the foods you consume. This helps you determine if you have a healthy and balanced diet. Each and every recipe we share needs to get an ingredient tag. Some recipes also provide nutritional reality details. The fixing tag lists the exact number while within the area beneath. They are recorded per serving and as a percentage of the everyday price.

How to make French onion soup

Yield = 4
Prep time: 0:20
Cook time: 1:09
Total time: 1:29

Ingredients

  • 2 tablespoons olive oil
  • 1kg brown onions, thinly sliced
  • 2 fresh thyme sprigs
  • 2 tablespoons plain flour
  • 1/2 cup sweet sherry
  • 6 cups salt-reduced Massel chicken style liquid stock
  • 30cm baguette
  • Olive oil cooking spray
  • 100g gruyere cheese, grated

Method

  • Step 1 Heat oil in a large, heavy-based saucepan over medium-low heat. Add onion and thyme. Cook, stirring often, for 45 minutes or until onion is browned and softened.
  • Step 2 Increase heat to medium. Add flour. Cook, stirring, for 2 minutes. Add sherry. Cook, stirring, for 2 minutes or until bubbling. Add stock and 2 cups cold water. Cover. Bring to the boil. Reduce heat to low. Simmer for 20 minutes or until slightly thickened.
  • Step 3 Meanwhile, preheat oven to 200°C/180°C fan-forced. Cut eight 1.5cm slices from bread. Spray both sides bread with oil. Place on a baking tray. Bake, turning once, for 5 minutes or until lightly browned. Top with cheese. Bake for 2 to 3 minutes or until cheese has melted.
  • Step 4 Ladle soup into bowls. Top each with 1 cheese toast. Season with salt and pepper. Serve with remaining cheese toast.