SEASONAL: SOUPS


French onion soup


‘In the 1970s people would mix a packet of dehydrated French onion soup with cream cheese to make a party dip – which just goes to show how far food has come since then! As a true Aussie bloke, I sometimes feel soup isn’t really a “meal”, but the melted Gruyère croutons make this rich dish more than satisfying – and the brandy and egg yolk give even more body’


Melt the butter in a large heavy-based saucepan over a medium heat then add the onions, bay leaf and thyme. Cook for about 1 hour, stirring occasionally, until the onion is beautifully soft, golden and caramelised. Add the flour and cook, stirring, for about 1 minute. Stir in the wine and simmer, stirring, for a further 2-3 minutes. Add the stock and 375ml/13fl oz water. Bring to


the boil then reduce the heat to low and simmer for 30 minutes, stirring occasionally. Season to taste. Preheat the oven to 200°C, 400°F, Gas 6. Whisk the egg yolks and brandy into the soup


and ladle into 4-6 ovenproof bowls. Put the bowls on a large baking tray. Sprinkle half the Gruyère cheese over the top of the soup bowls then float 2 baguette croutons in each bowl and sprinkle with the rest of the cheese. Bake in the preheated oven for 5 minutes until the cheese is melted and bubbling. Serve immediately.


SERVES 4-6 INGREDIENTS


80g/3½oz unsalted butter 1.25kg/2¾lb brown onions, peeled, halved and thinly sliced 1 bay leaf


3 sprigs fresh thyme 2 tsp plain flour


125ml/4½fl oz white wine 1ltr/1¾pt beef stock Salt and freshly ground black pepper 2 egg yolks


80ml/3½fl oz brandy or Cognac


250g/9oz Gruyère cheese, grated


12 x 1cm/½in-thick slices of baguette, lightly toasted


53


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