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French Onion Soup
Ingredients
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1 kilogram (2¼ pounds) strong onions, halved and sliced
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50 gram (2 ounce) butter
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1 tablespoons olive oil
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1 teaspoon Dried Thyme
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large pinch demerara sugar
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1 tablespoons plain flour
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2 packets Roast Onion Gravy
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1.2 litres water
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300 millilitre (½ pint) dry white wine
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175 gram (6 ounce) Gruyere cheese, grated
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8-12 slices French bread, toasted
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Schwartz Black Pepper to season
Key Products
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Instructions
- 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.
- 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.
- 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.
- 4 Remove from the oven and serve. Be careful, the soup will be piping hot.
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