Recipes
- Recipes
- Soup
- Baked French Onion Soup
Baked French Onion Soup recipe
- Serves 4-6
- Easy
- Prep 15 mins
- Cook 1 hr 15 mins
-
284 Rating(s)
Ingredients
- 1 kg (2 1/4 lbs) strong onions, halved and sliced
- 50 g (2 oz) butter
- 1 tbs olive oil
- 1 tsp Schwartz Thyme
- large pinch demerara sugar
- 1 tbs plain flour
- 2 packets Schwartz Mix for Classic Roast Onion Gravy
- 1.2 litres (2 pints) water
- 300 ml (1/2 pint) dry white wine
- 175 g (6 oz) Gruyere cheese,grated
- 8-12 slices French bread, toasted
- Schwartz Black Pepper to season
A delicious and warming soup combining slow-cooked onions with our Classic Roast Onion Gravy Mix, white wine and Thyme, topped with toasted French bread and Gruyere cheese and baked in the oven to finish off, irresistible!
Method
Step 1
Throw the onions, butter, oil, Thyme and sugar into a large, heavy-based saucepan. Cook over a low to medium-heat for 30-40 minutes until the onions have become nutty brown in colour.
Step 2
Stir in the flour and the 2 packets of Gravy Mix. Gradually pour in the water and wine, stir well and leave to simmer, uncovered for 15 minutes. Season with Black Pepper.
Step 3
Meanwhile, pre-heat the oven to 190°C, 375°F, Gas Mark 5. Sprinkle a little of the grated cheese into the base of 4-6 ovenproof soup dishes. Ladle the soup into the dishes and top each with 2 toasted French bread slices. Sprinkle the remaining cheese over and bake for 20 minutes.
Step 4
Remove from the oven and serve. Be careful, the soup will be piping hot.
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