Clodagh McKenna's delicious french onion soup
It’s the warming French classic, Clodagh in the kitchen cooking a French Onion soup, perfect for a midweek meal and budget friendly to boot.
French onion soup with cheese crouton
Serves: 4
Ingredients
100g butter
8 white onions, peeled, halved and thinly sliced
2 garlic cloves, crushed
2 tsp brown sugar
1 tsp dried oregano, fresh thyme or rosemary
900ml beef stock
For the cheese croutons:
4 slices of sourdough bread
100g cheddar or Gruyere cheese, grated
Sea 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 10 minutes, or until soft.
2. Next stir in the brown sugar and garlic and let the onions brown uncovered and slightly caramelise, stirring every few minutes until they become a deep golden colour. Stir in the dried oregano, fresh thyme or rosemary. Season with sea salt and freshly ground black pepper.
3. Pour in the beef stock and allow to cook for a further 30 minutes.
4. To make the cheese croutons sprinkle the cheese on top of the slices of sourdough bread and pop under a grill to melt.
5. Serve the onion soup in heated bowls and place a cheese crouton on top of each soup.
Notes - Add cooked diced turnip chunks to the top of this, to bring in the Burns Night theme. You can substitute leftover beef from a roast or stew, or you could change the corned beef to haggis if you want to try something different - especially for Burns Night!