Topped with mini blue cheese toasts, this French onion soup is a tasty step up from the classic recipe.
Serves44
Cook time25 mins25 minutes
Prep time10 mins10 minutes
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
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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.
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
Description
Topped with mini blue cheese toasts, this French onion soup is a tasty step up from the classic recipe.
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.
