Name: French Onion Soup
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Ingredients: 2 tsp sunflower oil; 6 medium onions, (thinly sliced); 1 tbsp fresh thyme leaves, (plus extra to garnish); 2 tbsp plain flour; 1.5 litres hot beef stock ((made with 2 stock cubes)); 12 thin slices of baguette ((about 15g per slice), cut diagonally); 50 g Gruyere cheese, (finely grated); flaked sea salt; ground black pepper

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French Onion Soup

This is a great meal to make when there’s nothing much left in the fridge. Cheesy croutons don’t need to be omitted just because you’re cutting back. You can use any hard, full-flavoured cheese instead of the Gruyére but I think its nuttiness compliments the richness of the onions particularly well.

Prep Time 20

Cook Time 50

Total Time 1 10

Servings 6

Calories 188

Ingredients

2 tsp sunflower oil
6 medium onions, thinly sliced
1 tbsp fresh thyme leaves, plus extra to garnish
2 tbsp plain flour
1.5 litres hot beef stock (made with 2 stock cubes)
12 thin slices of baguette (about 15g per slice), cut diagonally
50 g Gruyere cheese, finely grated
flaked sea salt
ground black pepper

Instructions

Heat the oil in a large non-stick saucepan or flameproof casserole dish. Add the onions, cover with a lid and cook over a low heat for 20–25 minutes or until the onions are very soft, stirring occasionally.
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Remove the lid, increase the heat and cook for a further 15 minutes or until the onions have turned a rich golden brown colour, stirring frequently and making sure that they do not burn. Reduce the heat and stir in the thyme leaves and flour.
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Pour the stock slowly over the onions, stirring constantly and bring to a simmer. Cook for 15 minutes or until the soup thickens slightly. Season to taste with salt and pepper and keep warm over a low heat.
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Heat the grill to the hottest setting. Place the baguette slices on a baking tray and toast close to the grill for 1 minute on each side or until lightly browned.
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Remove from under the grill and sprinkle a little of the grated cheese on each slice of bread. Return to the grill and cook until the cheese melts and is begins to brown.
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Ladle the hot soup into warm, deep bowls and top each one with 2 pieces of the cheesy toast. Sprinkle with tiny sprigs of thyme just before serving. Calories per serving: 188.

Notes

To freeze

Freeze the cooled soup by dividing into freezer-proof containers. Cover tightly and freeze for up to 3 months.

Freeze the croutons by toasting the bread and topping with the cheese, but do not grill again. Open freeze the toast until solid and stack in a freezer-proof container interleaving with baking parchment.