French Onion Soup With Cheesey Croutons
Serves 4
100g butter
8 white onions, peeled, halved and thinly sliced
2 garlic cloves, crushed
2 tsp brown sugar
1 tsp dried oregano, fresh thyme or rosemary
900ml good quality beef broth
For the Cheese Croutons
4 slices of sourdough bread
100g cheddar or Gruyere cheese, grated
sea salt and freshly ground black pepper
METHOD:
1. Place a heavy bottomed saucepan or casserole dish over a medium heat and add the butter. Once the butter has melted, turn down the heat to low and stir in the onions. Cover and leave to cook for 10 minutes - until soft.
2. Next stir in the brown sugar and garlic and let the onions brown uncovered and slightly caramelize, stirring every few minutes until they become a deep golden colour. Stir in a teaspoon of the dried oregano, fresh thyme or rosemary. Season with sea salt and freshly ground black pepper.
3. Pour in the beef broth and allow to cook for a further 30 minutes.
4. To make the cheese croutons sprinkle the gruyere cheese on top of the slices of sourdough bread and pop under a grill to melt.
5. Serve the onion soup in heated bowls and place a cheese crouton on top of each soup.
