French Onion Soup with Mini Croutons
A rich, sweet, flavorful onion laden soup with mini croutons and lots of melted cheese. You can't beat a good French onion soup and I have a good one for you.
Ingredients
- 4 tablespoons (56 grams) unsalted butter
- 2 tablespoons vegetable oil
- 4 large sweet yellow onions sliced thin
- 1 loaf of crusty bread of your choice baguette or ciabatta
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- ½ teaspoon dried sage
- 1 cup (236 ml) dry sherry
- 3 tablespoons all-purpose/plain flour
- 6 cups (3 pints) good beef stock (low sodium if possible) * see note
- 1 bay leaf
- 2 cups (200 grams) gruyere cheese, grated
Instructions
- Preheat oven to 350° F/176°C.
- To a large soup pan or dutch oven, melt the butter and oil over medium heat. Add the onions and stir to mix into the butter and oil. Cook the onions until softened and are browned, stirring every 10 minutes for about 45 minutes to 1 hour.
- Cut the bread loaf into cubes. Spread onto a baking sheet and drizzle with vegetable oil, mix with your hands to coat well. Toast the croutons in the oven for 10 until golden brown, remove and allow to cool.
- Stir the salt, pepper and sage into the onions. Add the sherry and scrape the pan to deglaze and get all the brown bits off the bottom. Cook until the sherry is almost evaporated, for 5 minutes. Stir in the flour. Cook for a minute to remove the raw flour taste.
- Add the beef stock, bay leaf and and stir until there are no lumps. Bring to a simmer and cover for 25 minutes.
- Preheat broiler.
- Spoon the soup into oven proof bowls, top with croutons and grated gruyere. Broil until the cheese is melted and bubbly.
Video
Notes
Taste your stock, if it is salty, you may need to adjust the amount of salt in the dish
Nutrition
Serving: 1 | Calories: 646kcal | Carbohydrates: 82g | Protein: 26g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 11g | Cholesterol: 46mg | Sodium: 1535mg | Fiber: 5g | Sugar: 12g