French onion soup with Gruyère toast
Method
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Peel and thinly slice the onions and garlic. Then using the butter sauté in a large pan for 15-20 minutes, until brown. Stir well before adding the red wine, stock, vinegar and brandy. Bring to the boil and simmer for about 10 minutes.
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Toast the bread and top with the grated cheese and place under the grill until the cheese is melted.
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Season the soup with salt and pepper.
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Keeping the soup in the pan, top with the sliced bread and a sprinkle of cheese. Place under the grill until it turns brown and the cheese has melted.
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Scatter with fresh chopped parsley and serve from the pan at the table.
Ingredients
- 5 onions
- 3 garlic cloves
- 20g/¾oz butter
- 2 or 3 glasses of red wine
- 750ml/1¼ pint fresh beef stock
- 4 tbsp balsamic vinegar
- 8 thick slices of bread
- 284g/10oz Gruyère, grated
- 2 shots of brandy (optional)
- salt and pepper
- 10g/½oz flatleaf parsley
Shopping List
French onion soup with Gruyère toast
Fruit and vegetables
Cooking ingredients
Drinks
Dairy, eggs and chilled
Other