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Home > Recipes > French onion soup

French onion soup
( SERVES 4 )

Amanda Laird

Publication: Viva

Viva

Ratings: No ratings yet

French onion soup

Photo by Babiche Martens

No ratings yet

Ingredients

50 g Butter
3 Onions, brown
3 Onions, red
2 Bay leaves
2 tsp Fresh rosemary
3 cups White wine
2 cups Vegetable stock, or chicken or veal stock
8 Sourdough bread, 3cm thick rounds
8 slices Gruyere cheese, thinly sliced
1 Tbsp Brandy

Directions

  1. Preheat oven to 180C.  
  2. Using half of the butter, grease a baking dish (approximately 30cm x 20cm or big enough for the onions to form a well-packed layer) then slice the onions into rings. 
  3. Lay in the dish and dot over the remaining butter. Add the bay leaves and fresh rosemary.
  4. Pour over the wine, stock and brandy and bake for 2 hours, stirring 2 or 3 times.
  5. Increase the oven temperature to 200C. Top the sourdough with the gruyere, lay on top of the onions and continue cooking for a further hour or until bubbling and golden. 
  6. Turn off the oven then put 4 ovenproof bowls in to warm. 
  7. After 5 minutes transfer the soup to the bowls (remove toast first and then place evenly on top of each filled bowl) and serve. 
  8. Add a grind of pepper over the toast before eating.
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http://www.bite.co.nz/recipe/1160/French-onion-soup/

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Bite Magazine

Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
Be Well – Your recipe for life.

© NZME. Publishing Ltd, 2019

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