French Onion Soup with Baguette, Sage and Cheese

This ultimate version of the bistro classic by Walter Trupp is made with homemade beef broth, caramelized onions and sage.

You can cook this dish and many more yummy recipes in The Ultimate French Bistro Cooking Class on the 23 of July from 9 am to 3 pm at Trupp Cooking School.

Dont hesitate to book now. The places are limited.

Ingredients:

• French Onion and Cider Soup
  4 serves

  Preparation Time: 15 minutes
  Completion Time: 40 minutes
  Special equipment: 4 large ovenproof soup bowls
  Makes: 4 serves

  Ingredients:
  3 red onions, peeled
  Fresh sage, 1/3 litre cider
  1/3 litre brown beef broth
  1/3 litre chicken stock (use water as replacement)
  Salt, pepper
  2 tablespoons butter
  1/3 baguette
  1 cup of grated gruyere cheese

• Method:
• Slice the onion into 2 – 3 mm slices.
• Melt the butter in stockpot, add the onions and cook them on a high heat until the start to colour.
• Reduce the heat and roast them evenly until golden brown.
• Add the cider, brown veal stock and chicken stock.
• Increase the heat and boil for approx. 20 minutes.
• Season with salt and pepper.
• Turn on your grill.
• Divide the soup into 4 ovenproof soup bowls.
• Cut the banquette into 5 – 7 mm slices and top the soup with the bread without leaving too much of a gap.
• Sprinkle the bread with the cheese and place onto a metal tray and bake under the grill. When the cheese turns golden brown remove from the grill and serve.

Note:
You can store the soup base for 4 – 5 days in your fridge, to serve – reheat the soup, then top it with the bread and cheese and toast as described. The soup is also nice if you add a touch of cream into the soup.

What can you serve with this dish?
Green salad if you serve it as a main course.

What else could you add to this dish?
Replace the gruyere with some matured cheddar cheese.

Bon Appetite !