Clodagh McKenna's French onion soup
It’s coming up to one of our favourite times of year here in the This Morning kitchen: soup season! And we’ve got just the recipe for you if you’re after the perfect warming bowl of goodness: Clodagh’s serving up the most comforting of soups, the classic French onion, topped with Gruyere toasts, for the perfect winter warmer.
French Onion Soup with Gruyere Toasts
Serves: 4
Ingredients
100g butter 8 white onions, peeled, halved and thinly sliced 1 teaspoon brown sugar2 garlic cloves, crushed1 teaspoon dried oregano, fresh thyme or rosemary900ml good quality beef stock or broth
For the Gruyere Toasts:100g Gruyere cheese, grated4 slices sourdough breadSea salt and freshly ground black pepper
Method
1. Place a heavy bottomed saucepan or casserole dish over a medium heat and add the butter. Once the butter has melted, turn down the heat to low and stir in the onions. Cover and leave to cook for about 20 minutes, until soft.
2. Next stir in the brown sugar and garlic. Let the onions brown uncovered and caramelise slightly, stirring every few minutes until they become a deep golden colour. Stir in a teaspoon of the dried oregano, fresh thyme or rosemary. Season with sea salt and freshly ground black pepper.
3. Pour in the beef broth and allow to cook for a further 30 minutes.
4. To make the Gruyere toasts, sprinkle the Gruyere cheese on top of the slices of sourdough bread and pop under a grill to melt. Season with sea salt and freshly ground black pepper.
5. Serve the onion soup in heated bowls and place the Gruyere toasts on top.