French Onion Soup
French Onion Soup with Croutons and Gruyere Cheese
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 4
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
pescatarian
- 1 baguette
- 1 tsp olive oil
- 1 garlic cloves
- 50 g butter
- 1 kg brown onions
- 2 tbsp thyme
- 3 tbsp dry sherry
- 1.2 ltr vegetable stock
- 100 g gruyere
- Carbohydrate 126.769039035088 g
- Cholesterol 54.375 mg
- Fat 18.77890999955 g
- Fiber 7.94252201485634 g
- Protein 28.0221546491228 g
- Saturated Fat 11.2993564999379 g
- Serving Size 1 1 Serving (801g)
- Sodium 2733.25762499999 mg
- Sugar 118.826517020231 g
- Trans Fat 1.20844874998782 g
- Calories 810 calories
Heat the butter in a large pan and gently cook the onion and thyme until the onion is softened but not browned - about 20 minutes. Increase the heat slightly and cook for 15 minutes, until the onion becomes dark golden, sticky and caramalised, stirring now and again to stop it catching. Add the sherry and simmer for 2-3 minutes, then add the stock and bring to the boil. Season and simmer for 10 minutes. Meanwhile, toast the bread, rub each slice with garlic, then drizzle with a little olive oil. Sprinkle with the cheese and grill until golden and bubbling. Serve the soup with the cheese croutons on top.
