Entertaining

This French onion soup with cheese toast is the answer to your dining dilemmas

Name: French onion soup with cheese toast recipe
Yield: 4
Ingredients: 40g unsalted butter (we used Le Conquerant), plus extra to spread; 4 large onions, halved, thinly sliced; 4 eschalots, thinly sliced; 2 thyme sprigs; 8 cups (2L) beef bone broth (or any good quality beef stock); 2 tbs sherry or ruby port; 1/2 garlic clove; 4 slices sourdough bread; 1 cup Bruny Island C2 or other hard Alpine cheese, grated

Rate now

Jump to recipe

by Ellie and Sam Studd

May 25, 2021

The magic of cheese-making lies in the process, say Ellie and Sam Studd, who take their time with a luxurious French onion soup complete with cheesy, toasty topping.

40g unsalted butter (we used Le Conquerant), plus extra to spread
4 large onions, halved, thinly sliced
4 eschalots, thinly sliced
2 thyme sprigs
8 cups (2L) beef bone broth (or any good quality beef stock)
2 tbs sherry or ruby port
1/2 garlic clove
4 slices sourdough bread
1 cup Bruny Island C2 or other hard Alpine cheese, grated

Method

1.

Melt butter in a large heavy-based saucepan with a lid over medium-low heat. Add onion and eschalot and cook, covered, for 40-50 minutes, stirring frequently, until deep golden and sweet. (You may need to stir more frequently towards the end. Be careful not to burn the onions, as they will become bitter.)
2.

Add thyme, stir to combine, then add half the broth and simmer, uncovered, for 15 minutes. Add remaining broth and sherry, and simmer for a further 40 minutes or until the soup is rich and has reduced slightly. Season to taste.
3.

Meanwhile, to make the Bruny Island C2 cheese toast, preheat oven to 180°C. Rub garlic over both sides of the sourdough slices and spread with extra butter. Place on an oven tray and bake for 3-4 minutes until lightly toasted.
4.

Ladle hot soup into four ovenproof bowls. Top each with a piece of toast, then sprinkle cheese generously and evenly across the top. Switch oven to grill and cook for 2-3 minutes, watching carefully, until cheese is melted, golden and crispy and the soup is bubbling.