French onion soup with cheesy croutons

Name: French onion soup with cheesy croutons
Prep time: 20 min
Total time: 3 h 20 min
Yield: 4
Ingredients: 80 g unsalted butter; 4 large onions, thinly sliced; 1 tbsp plain flour; 1 handful thyme sprigs, leaves only; 1 tbsp sherry vinegar; 330 ml bottle Breton cider (such as Galipette); 500 ml fresh beef stock; 200 ml demi-glace meat stock; 1 handful chives, finely chopped

3 out of 5 stars(2) Rate this recipe

Serves4
CourseLunch
Prepare20 mins
Cook3 hrs
Total time3 hrs 20 mins

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FOR THE SOUP

80g unsalted butter
4 large onions, thinly sliced
1 tbsp plain flour
1 handful thyme sprigs, leaves only
1 tbsp sherry vinegar
330ml bottle Breton cider (such as Galipette)
500ml fresh beef stock
200ml demi-glace meat stock
1 handful chives, finely chopped

FOR THE CROUTONS

8 slice/s baguette, sliced diagonally
1 clove/s garlic, halved
25g unsalted butter, melted
100g Gruyère cheese, grated

Melt 80g butter in a large, heavy-based pan over a low heat. Add the onions with a pinch of salt. Cook, stirring regularly, for 1½-2 hours, until a deep, golden brown.
When caramelised, stir in the flour and thyme leaves; cook for 1-2 minutes, stirring, then add the vinegar and about ¹⁄ ³ of the cider, stirring. Whisk in the rest of the cider and the stocks, then bring to the boil. Turn the heat down and simmer for 1 hour.
Meanwhile, to make the croutons, preheat the grill to high. Rub both sides of the baguette slices with the garlic, then brush one side with the melted butter and grill on that side. Turn over, then scatter the other side with the grated cheese and grill until melted and golden. Season the soup, if needed, then divide between 4 bowls. Place 2 toasts on the top of each bowl, scatter over the chives and serve straight away.

Typical values per serving when made using specific products in recipe