Ingredients:
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1/2 of 1 Brumby’s White French baguette
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3 tbsp unsalted butter
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4 large red or brown onions (peeled and thinly sliced)
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1 tsp brown sugar
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8 cups beef stock
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3 tbsp white wine vinegar
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1/3 cup thickened cream
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1 tbsp all-purpose flour
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1 1/2 tsp salt, plus more to taste
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½ tsp black pepper
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1½ cups grated edam cheese
Method:
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Step 1:
Cut the baguette into 2cm slices and grate the cheese.
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Step 2:
Melt the butter in a heavy Dutch oven or in a pot over medium heat.
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Step 3:
Add onions and ½ teaspoon salt, stir and cover, letting the onions soften for 5 minutes.
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Step 4:
Remove the lid and let the onions caramelise until golden brown, over medium heat, stirring occasionally. Adjust the heat if the onions are browning too quickly. Add 1 tsp salt and 1 tsp of sugar to help the caramelisation process. It should take around 45 minutes.
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Step 5:
Meanwhile, warm the stock in a saucepan over low heat.
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Step 6:
Once the onions are caramelised, add the vinegar and de-glaze the pan, then add 1 cup of stock and allow mixture to come to boil. Stir in the flour and let it thicken for a minute or two.
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Step 7:
Slowly add remaining warm stock, ¼ teaspoon salt, and the pepper to the onion mixture, and simmer covered for 15 minutes. Mix in the cream in the last 5 minutes and then more salt and pepper to taste.
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Step 8:
Heat the grill and ladle the onion soup into individual ovenproof casserole dishes, and place on to a lined baking tray. Then top with a baguette slice on each dish.
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Step 9:
Sprinkle each casserole dish generously with the edam cheese. Grill for a minute or two, watching carefully, until cheese melts and browns. Serve immediately.
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Step 10:
Watch the video for inspo!
Cut the baguette into 2cm slices and grate the cheese.
Melt the butter in a heavy Dutch oven or in a pot over medium heat.
Add onions and ½ teaspoon salt, stir and cover, letting the onions soften for 5 minutes.
Remove the lid and let the onions caramelise until golden brown, over medium heat, stirring occasionally. Adjust the heat if the onions are browning too quickly. Add 1 tsp salt and 1 tsp of sugar to help the caramelisation process. It should take around 45 minutes.
Meanwhile, warm the stock in a saucepan over low heat.
Once the onions are caramelised, add the vinegar and de-glaze the pan, then add 1 cup of stock and allow mixture to come to boil. Stir in the flour and let it thicken for a minute or two.
Slowly add remaining warm stock, ¼ teaspoon salt, and the pepper to the onion mixture, and simmer covered for 15 minutes. Mix in the cream in the last 5 minutes and then more salt and pepper to taste.
Heat the grill and ladle the onion soup into individual ovenproof casserole dishes, and place on to a lined baking tray. Then top with a baguette slice on each dish.
Sprinkle each casserole dish generously with the edam cheese. Grill for a minute or two, watching carefully, until cheese melts and browns. Serve immediately.
Watch the video for inspo!
