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.
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- French Onion and Cider Soup
Preparation Time: 15 minutes
Completion Time: 40 minutes
Special equipment: 4 large ovenproof soup bowls
Makes: 4 serves
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)
2 tablespoons butter
1 cup of grated gruyere cheese
- 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.
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 !