French onion soup with blue cheese croûtes
This classic French onion soup is served with blue cheese croûtes for a delicious lunch or dinner.
French onion soup with blue cheese croutes. We've given this classic French soup a twist with delicious blue cheese croutes. It's great for lunch, dinner or casual entertaining. To get started, heat the oil and butter in a large saucepan over medium heat. Add your onion and thyme and cook, stirring occasionally, for three minutes or until the onion softens slightly. Cover and cook, stirring occasionally, for 10 minutes or until the onion is soft and light golden in colour. Next add the flour and cook, stirring, for one minute or until the mixture appears a little grainy. Add the wine, or stock if you prefer, and cook, stirring, for one minute or until well combined. Add the stock, mustard and one cup of water. Bring the soup to a simmer and cook for 10 minutes or until the onion is very soft and the soup thickens slightly. Remove and discard the thyme. Season with salt and pepper. When the soup is ready to serve, spread blue cheese over your toast. Ladle the soup among serving bowls and top with blue cheese croutes and sprinkle with chives and thyme to finish. Served with crusty bread spread with blue cheese, this French style onion soup is a tasty bite. Try it for a warming lunch this weekend.
Serves
4
Prep
10m
Cooking
25m
Ingredients
- 1 tbs olive oil
- 20g butter
- 4 large (about 200g each) brown onions, halved, thinly sliced
- 5 thyme sprigs
- 2 tbs plain flour
- 1/3 cup (80ml) dry white wine (optional)
- 4 cups (1L) salt-reduced beef stock
- 1 tsp Coles Dijon Mustard
- 150g soft blue cheese
- 8 slices Coles Bakery Stone Baked Light Rye Sourdough Vienna, toasted
Method
STEP 1
Heat the oil and butter in a large saucepan over medium heat. Add the onion and thyme and cook, stirring occasionally, for 3 mins or until the onion softens slightly. Cover and cook, stirring occasionally, for 10 mins or until the onion is soft and light golden.
STEP 2
Add the flour and cook, stirring, for 1 min or until the mixture is grainy. Add wine, if using, and cook, stirring, for 1 min or until well combined. Add the stock, mustard and 1 cup (250ml) water. Bring to a simmer and cook for 10 mins or until onion is very soft and the soup thickens slightly. Remove and discard the thyme. Season.
STEP 3
Spread blue cheese over the toasts. Ladle soup among serving bowls and top with toasts. Season to serve.
Serve with chopped chives and thyme sprigs
Dietary information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
