Onion soup with garlic and cheddar croutons

Posted by adm On January - 14 - 2012

How to cook Onion soup with garlic and cheddar croutons


  • 40g butter
  • 2 brown onions, thickly sliced
  • 2 red onions, thickly sliced
  • 2 leeks, white part solitary, thickly sliced
  • 2 garlic cloves, humbled
  • 2 tbs plain flour
  • 1/2 cup (125ml) dry red wine-coloured
  • 4 cups (1 l) beef or vegetable strain
  • 4 sprigs thyme
  • 1 baguette, cut into thick slices
  • 1 clove, halved
  • 1/2 cup (40g) coarsely grated cheddar

How to:

  • Heat the butter in a large saucepan over medium heat until frothy. Add the brown and red onion and leek and ready, stirring occasionally, for 15 minutes or until onion is soft and beginning to caramelize. Add the garlic and flour and stir to commingle. Add the wine and bring to the moil. Add the beef or vegetable stock and bring to a simmer. Reduce heat to low and fake, partially covered, stirring occasionally, for 30 minutes or until onion is very soft and soup has thickened slimly. Taste and season with salt and peppercorn.

  • Preheat a grill on highschool. Place the bread slices on an oven tray. Toast under preheated grill until prosperous. Remove from heat and while hot, rub the cut side of the garlic clove over bread slices. Sprinkle with cheeseflower. Place under grill for 2 minutes or until cheese melts and bubbles.

  • Ladle the soup evenly among serving bowls. Top with cheddar croutons and serve straightaway.

  • Tip: Variations on this classic recipe include adding Dijon mustard, a splash of cognac or using veal stock.

  • Prepare time:15 min.

    Cooking time:45 min.

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