Mixed onion soup with green onion croutes

Posted by adm On September - 17 - 2011

How to cook Mixed onion soup with green onion croutes


  • 40g butter
  • 2 brown onions, thinly sliced into rings
  • 2 Spanish onions, thinly sliced into rings
  • 2 garlic cloves, humbled
  • 1/2 cup (125ml) brandy
  • 6 cups (1.5L) beef or vegetable strain
  • 8 sprigs thyme
  • 1 small baguette, cut diagonally into
  • 2cm-thick slices
  • 4 green onions, ends cut, thinly sliced
  • 1 cup (80g) coarsely grated gruyere

How to:

  • Melt the butter in a large saucepan over high heat until frothy. Add the brown and Spanish onions and falsify, stirring, for 10 minutes or until onion softens and begins to chocolate-brown. Add the garlic and cook for 1 minute or until redolent.

  • Add the brandy and bring to the churn. Add the stock and thyme and bring to the furuncle. Reduce heat to medium-low and fake, stirring occasionally, for 15 minutes or until soup thickens slimly. Season to taste with salt and peppercorn.

  • To make the croutes, preheat grill on mellow. Place baguette slices on an oven tray and cook under grill until toasted. Combine the green onions and gruyere in a trough. Sprinkle over the breadstuff. Grill for 2 minutes or until gruyere melts.

  • Ladle the onion soup among serving bowls. Top with the green onion croutes and serve immediately.

  • It is believed that French onion soup was invented by King Louis XV of France, who became stranded late one night in his hunting lodge with only onions, butter and alcohol to mix together for his supper.

  • Prepare time:10 min.

    Cooking time:25 min.

    Comments are closed.