French onion soup

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olive magazine

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Recipe by olive magazine

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1. Heat the butter in a large pan and gently cook the onion and thyme until the onion is softened but not browned - about 20 minutes. Increase the heat slightly and cook for 15 minutes, until the onion becomes dark golden, sticky and caramelised, stirring now and again to stop it catching. Add the sherry and simmer for 2-3 minutes, then add the stock and bring to the boil. Season. Simmer for 10 minutes.
2. Meanwhile, toast the bread, rub each slice with garlic, then drizzle with a little oil. Sprinkle with the cheese and grill until golden and bubbling. Serve the soup with the cheese croutons on top.

Know-how

Ordinary brown onions are what you want for this; red onions will go an unappetising grey colour as they cook.

Per serving

492 kcalories, protein 14.3g, carbohydrate 38.5g, fat 30.9 g, saturated fat 13.5g, fibre 4.3g, salt 2.11 g

Latest comments and suggestions

• chel

  07 November 2007

  chel commented on this recipe

  try with a little marmite in the stock......loved it!

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• Pipe-o

  31 May 2008

  Pipe-o rated this recipe

  

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• sarah

  14 September 2008

  sarah commented on this recipe

  it is such an easy recipe. i added some marmite as suggested by chel which went down a treat. thanks for that!

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• lucie

  18 September 2008

  lucie commented on this recipe

  very easy recipe and tasty, although I halved the recipe as only two of us eating and it wasn't nearly enough. Definately need to chop the whole kilo of onions (which can be quite time consuming and painful on the eyes!). Worth it though as this soup was very delicious - especially with the giant croutons. mmm

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• lucie

  18 September 2008

  lucie rated this recipe

  

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• Ashley Howes

  02 October 2008

  Ashley Howes commented on this recipe

  Cooked this for a family dinner, everyone wanted seconds. Brilliant

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• yummy!!!

  16 October 2008

  yummy!!! commented on this recipe

  How important is the sherry? i really want to make this recipe but don't want to have to buy a whole bottle of sherry!!?

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• tracieangelaperry

  16 October 2008

  tracieangelaperry rated and commented on this recipe

  

  really easy and like the classic french onion soup that your hoping for..

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• vivian john griffiths

  25 October 2008

  vivian john griffiths commented on this recipe

  new to cooking, but the recipe was easy to follow and the end product was very tasty and i felt quite pleased with myself. this cooking is becoming an addiction!

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Ingredients

• 50g butter
• 1kg brown onions , thinly sliced
• 2 tbsp thyme , picked leaves
• 3 tbsp dry sherry
• beef stock fresh, cube or concentrate made up to 1.2 litres

CROUTONS

• 1 baguette , sliced
• 1 garlic clove , halved
• extra-virgin olive oil
• 100g gruyère , grated

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Difficulty and servings

Serves 4

Preperation and cooking times

Ingredients

• 50g butter
• 1kg brown onions , thinly sliced
• 2 tbsp thyme , picked leaves
• 3 tbsp dry sherry
• beef stock fresh, cube or concentrate made up to 1.2 litres

CROUTONS

• 1 baguette , sliced
• 1 garlic clove , halved
• extra-virgin olive oil
• 100g gruyère , grated

Per serving

492 kcalories, protein 14.3g, carbohydrate 38.5g, fat 30.9 g, saturated fat 13.5g, fibre 4.3g, salt 2.11 g

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