What could be better than a big bowl of fragrant soup with cheese on toast? Not much...French Onion Soup is iconic 60s fare, but this is not your Mother's French Onion Soup. Delicious in the extreme...just allow to cool before wolfing down. Perhaps make more cheese on toast to scoop up those last little remnants that undoubtedly will linger at the bottom of the bowl. Almost makes me long for a cold wintery day. Almost.
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- 200 g Gruyere cheese, cubed
- 450 g brown onions, thickly sliced
- 180 g cream
- 40 g butter, unsalted
- 500 g liquid beef stock
- 500 g white wine
- Salt and pepper to taste
- Thickly sliced rye bread of choice, 1 slice per serving
Place cheese into TM bowl and mill 10 sec/speed 8. Remove from bowl and set aside.
Place onions, cream and butter into TM bowl and cook 20 min/Varoma/Reverse/speed 1/MC off and then cook 20 min/Varoma/Reverse/speed 1.
Add stock, wine and seasoning and cook 8 min/100ºC/Reverse/speed 1.
Preheat oven to 200ºC.
Place bread into the oven until toasted.
Place big soup bowls on a large flat baking tray.
When soup is finished, divide between 4-6 bowls and top with a slice of toasted bread. Finish with cheese and bake for 20-30 minutes until cheese is well toasted.
Allow to cool slightly before eating.