Comforting Main French

French onion soup with gruyere puff tops

Name: French onion soup with gruyere puff tops
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Cuisine: /french
Ingredients: 15g dried porcini mushrooms, finely chopped; 2 tbs extra virgin olive oil; 50g unsalted butter; 5 onions, thinly sliced; 3 garlic cloves, crushed; 4 sprigs thyme, leaves picked; 150ml white wine; 1 cup (250ml) beer (we used a golden ale); 1L chicken stock; 2 sheets puff pastry; 1 egg, lightly beaten; 200g gruyere cheese, grated; Flat-leaf parsley leaves to serve

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10m

35m

French onion soup with gruyere puff tops

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by Shannon Bennett

Chef

Jun 01, 2017

A simple and easy way to make this French classic.

15g dried porcini mushrooms, finely chopped
2 tbs extra virgin olive oil
50g unsalted butter
5 onions, thinly sliced
3 garlic cloves, crushed
4 sprigs thyme, leaves picked
150ml white wine
1 cup (250ml) beer (we used a golden ale)
1L chicken stock
2 sheets puff pastry
1 egg, lightly beaten
200g gruyere cheese, grated
Flat-leaf parsley leaves to serve

Method

1.

Preheat oven to 200°C. Place mushrooms in a heatproof bowl and pour over 500ml hot water and set aside until needed.
2.

Heat oil and butter in a saucepan over medium-low heat. Add onions, season with salt and cook 15 minutes until softened. Add garlic and thyme and cook for 5 minutes until fragrant. Increase heat to medium-high and add the wine and beer. Bring to a simmer and cook for 3-4 minutes.
3.

Add the mushrooms and mushroom liquid as well as the chicken stock. Continue to simmer for 10 minutes for the flavours to infuse.
4.

Meanwhile, cut puff pastry into 4 rounds to roughly match size of the soup dishes. Place on a lined baking tray and brush with egg. Bake 10-12 minutes until puffed, then top with the cheese and baking for 5 minutes or until golden. Remove from the oven and cool slightly.
5.

Season soup to taste, then divide between 4 bowls. Serve with gruyere puff tops and parsley.