Recipe: French Onion Soup
Serves 4
Prep 15 mins
Cooking 45 mins
1 tbsp rice bran oil
25g butter
4 brown onions, thinly sliced
½ tsp sugar
1 tsp salt
2 tbsp plain flour
4 cups beef stock
200ml red wine
2 bay leaf
½ tsp ground sage
2 tbsp olive oil
4 slices French baguette
½ brown onion, grated
2 tbsp cognac
200g swiss cheese, grated
100g parmesan cheese, grated
Heat the rice bran oil and butter in a large saucepan over low heat. Add the sliced onions and stir until evenly coated. Cover and cook, stirring occasionally, for 15 mins or until onions are tender and translucent.
- To caramelise the onions, increase the heat to medium-high. Add the sugar and salt and cook uncovered, stirring frequently, for 5-7 mins or until onions have caramelised and reduced significantly.
- Reduce the heat to low and add the flour. Cook, stirring, for 3 mins then deglaze the pan with 1 cup of the beef stock. Add the wine, bay leaf, sage and remaining stock and simmer, covered, for 25 mins.
- Meanwhile, preheat the oven grill on medium-high. Place the baguette on an oven tray. Drizzle both sides of the baguette with olive oil and grill for 1-2 mins each side or until lightly toasted.
- Add the grated onion and cognac to the soup. Remove bay leaf and season to taste. Transfer soup into four 500ml ovenproof dishes and place the toasted bread on top of the soup.
- Reduce the oven grill to medium. Top toast with cheese, making sure to cover the edges of the toast to prevent burning. Place soup dishes under the grill and cook for 2-3 mins or until cheese is bubbling and golden. Stand soup for 2-3 mins before serving.
