Oven-roasted onion soup

    Oven-roasted onion soup

    61saves
    1hr25min


    2 people made this

    About this recipe: This French classic, made with caramelised onions and topped with oozingly cheesy toast, is always a favourite.

    Ingredients
    Serves: 4 

    • 1kg onions, thinly sliced
    • 2 tbsp olive oil
    • 1 tbsp sugar
    • 1 tbsp chopped fresh thyme or 1 tsp dried
    • 125ml dry white wine
    • 1.3 litres vegetable stock
    • 4 thick slices French bread
    • 50g Gruyère cheese, grated
    • salt and freshly ground black pepper

    Method
    Prep:1hr10min  ›  Cook:15min  ›  Ready in:1hr25min 

    1. Preheat the oven to 220°C (gas 7). Toss the onions with the oil, sugar and seasoning in a large bowl. Spread in a large roasting tin and drizzle with 50ml water. Cover with foil and roast for 30 minutes, then uncover and roast for 10 minutes. Add the thyme and roast for a further 20 minutes, stirring often, until the onions are brown and tender.
    2. Place the roasting tin on the hob, over a high heat. Add the wine and stir for 2 minutes with a wooden spoon, scraping the onions and browned bits from the bottom of the tin, until the wine is syrupy.
    3. Transfer the onions and pan juices to a large saucepan. Stir in the stock, bring to the boil, then reduce the heat and simmer for 15 minutes until the flavours are blended.
    4. Meanwhile, preheat a moderate grill. Place the bread slices on a baking sheet and toast for 2 minutes on each side.
    5. Ladle the soup into four heatproof bowls. Float a bread slice in each bowl and sprinkle with cheese. Place the bowls in the grill pan or a shallow baking tin and grill on a low shelf for 2 minutes or until the cheese is melted and bubbling. Serve immediately.

    COOK SMART

    It's not essential to use wine in this soup although it does boost the flavour. You can just use more vegetable stock instead.

    Recently viewed

    Reviews (0)

    Write a review

    Click on stars to rate