Onion soup
Preparation Time: 50 mins
Cooking Time: 35 mins
Serves: 4
Ingredients
- 500g white onions - sliced
- 2 garlic cloves - crushed
- 1 tbsp chopped fresh thyme
- 1 knob butter
- 1 tsp granulated sugar
- 1½ pints good quality beef stock
- 1 tbsp Spanish sherry vinegar
- 4 slices sourdough bread
- 100g Cœur de Lion Brie - sliced
Method
- Add the onions and garlic to a large pan along with the sugar and butter. Cook over a moderate heat for around 5-6 mins, stirring constantly until the edges of the onions begin to brown.
- Add the thyme to the pan and lower the heat to the lowest setting. Allow the onions to cook for around 30 minutes until they are sticky and browned all over.
- While the onions are cooking out, prepare your crouton by toasting the bread slices under the grill until golden. Add the slices to a metal tray and top with the Brie. Set aside until ready to serve the soup.
- Add the sherry vinegar to the pan with the onion and scrape the base of the pan to release any tasty caramelization that has formed. Pour in the hot beef stock and cook for a further four minutess.
- Put the Brie and sourdough bread under the grill to melt the cheese for one to two minutes.
- Ladle the soup into bowls and top with the toasts to finish.