French onion soup is rich, hearty and satisfying, perfect for lunch or dinner when it’s cold outside.
The traditional dish usually has toasted French bread floating in it, topped with cheese but Mary has opted to add cheese mustard croûtes to her recipe.
The notes said: “Classic and delicious, it’s Mary’s easy French onion soup.
“Golden brown, caramelised onions cooked in a rich beef stock are served with cheesy mustard croûtes.”
This recipe serves six people and will be ready from start to finish in just one hour.
Ingredients:
For the soup:
50g butter
One tablespoon of olive oil
Six large white onions, thinly sliced
One and a half tablespoons of caster sugar
200ml white wine
Two litres of rich beef stock
Three bay leaves
Sprig of rosemary
Salt and freshly ground black pepper
For the cheese mustard croûtes:
Half a thin baguette
Dijon mustard
25g gruyére cheese, grated
Method:
Start by melting the butter and oil in a deep saucepan before adding the onion and frying over high heat for a few minutes.
Then, cover the onions and lower the heat to simmer them for around 10 minutes.
Next, remove the lid and sprinkle in the sugar along with some salt and pepper, frying them off for a few minutes.
Cover, and simmer for at least 15 minutes, or until the onion is super tender, golden brown and caramelised.
Add the wine and boil it for a few minutes before adding the stock and the herbs, cooking it off for another eight to 10 minutes.
To make the croûtes, slice the baguette and toast one side under the grill.
Spread the bread side with the mustard and top it with the grated cheese, grilling it until just melted.
Remove the herbs and check the seasoning before serving it in hot bowls with the cheese croûtes on top.
This recipe can be made up to four days in advance and freezes well for many months.
The topping can be made up to eight hours ahead of time, simply grilling before serving it.
