French Onion Soup with Gruyere Croutons

RECIPE COLLECTION BY RICHIE WILSON

METHOD:

Begin by heating a large pot and adding the butter along with the finely sliced onions. Fry the onions over a high heat until they have caramelized well and take on a dark brown colour, this will give the soup its distinctive colour a little later on. Now add the crushed garlic along with a little seasoning.

In a separate pot, while the onions are cooking, add the red wine and bring it to the boil and continue to reduce until it has reduced by half and half again.

Now add the stock to the onions and pour in the reduced wine along with it. Bring this to a simmer and continue to simmer for about 15 minutes. Now add the white wine vinegar, this will help to cut through the soup and allow all the flavours to come through. It’s a good idea to allow the soup to sit still for 10 or 15 minutes, this will allow any fat to rise to the top and it can then be skimmed off with a spoon easily.

Onion soup is like a stew in that it so much better to the day after you have made it, so if possible make the soup a day or so in advance.

For the croutons cut the focaccia into large cubed shapes and bake those in the oven drizzled with a little olive oil until they are golden brown.

To serve:

Preheat your soup bowls, fill with boiling soup but allow space at the top of the bowl for the croutons and cheese. Cover the top with a layer of croutons and on top of this a small layer of grated gruyere cheese. If you have a blow torch you could use it now to glaze and melt the top of the cheese alternatively place the bowl under a hot grill until the cheese has melted and begins to caramelize.

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