This French onion soup with Gruyere croutons is truly magnifique

Name: French onion soup with gruyere croutons recipe
Yield: 4
Ingredients: 100g unsalted butter; 1.2kg onions, finely sliced; 2 garlic cloves, finely sliced; 4 thyme sprigs; 1 bay leaf; 1/4 cup (60ml) Madeira (fortified wine); 30g plain flour; 2L hot chicken stock; 1 small baguette (or a leftover stale bread roll); 70g Gruyere, grated

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by Matt Moran

Chef and delicious. Produce Awards judge

Jul 08, 2021

Is there anything better than an easy onion soup on a cold evening? Oh yeah, extra cheesy croutons.

100g unsalted butter
1.2kg onions, finely sliced
2 garlic cloves, finely sliced
4 thyme sprigs
1 bay leaf
1/4 cup (60ml) Madeira (fortified wine)
30g plain flour
2L hot chicken stock
1 small baguette (or a leftover stale bread roll)
70g Gruyere, grated

Method

1.

Place butter, onion, garlic, thyme and bay leaf in a large saucepan or stockpot over medium-high heat. Cook, stirring occasionally, for 15-20 minutes, until onion softens and starts to colour. Reduce heat to medium and cook, stirring occasionally, for 10 minutes, or until golden. Reduce heat to medium-low and cook, stirring often, for another 5-10 minutes until onion is golden brown. Add Madeira, stir to combine and reduce until syrupy. Stir in flour and cook, stirring occasionally, for 5 minutes, then add hot stock, scrape base of pan with a spoon to dislodge any browned bits, and season. Cook for a further 20 minutes.
2.

Meanwhile, preheat oven grill to medium. Slice bread into 4mm-thick pieces and lightly grill for 2-3 minutes. Top each piece with Gruyere, dividing the cheese evenly, and return to the grill until the cheese has melted.
3.

Divide soup among serving bowls and top with Gruyere croutons to serve.