This French onion soup is very rich, flavourful and tasty when served with cheesy crusty bread.
Author Ann Low
Prep Time 15 minutesmins
Cook Time 55 minutesmins
Total Time 1 hourhr10 minutesmins
2tbspbutter - about 20g
400mlchicken broth - Swason brand or veggie broth
slices of baguette
shredded gruyere cheese - or any cheese of your choice
dash of black or white pepper
Slice the onions to about 2mm thickness after peeling off the skin.
Heat pan with olive oil and butter till combined. Add shredded onion and salt, toss and stir for 10 minutes or until softened at medium low heat (careful not to burn the onion).
Add minced garlic and continue cooking for another 20-30 minutes till onion lightly golden or caramelized.
Add flour and mix with the onion. Add chicken broth and water, followed by beef cube and bay leaves. Stir well mixture and bring to the boil at high heat and cover with a lid, then simmer at low heat for about 15 minutes. Add salt to taste if necessarily, off heat.
Bake baguette slices to crisp in the toaster oven for a few minutes.
Divide soup in serving ceramic bowls. Place baked baguette on top and sprinkle with cheese and a dash of pepper.
Place bowls in the preheated oven at 200 deg C for about 5 minutes until cheese melted. Serve immediately and enjoy.