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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Need
- 200 Grams Gruyere cheese, cubed
- 450 Grams brown onions, thickly sliced
- 180 Grams cream
- 40 Grams unsalted butter BUY
- 400 Grams white wine
- 500 Grams liquid beef stock
- pink salt flakes and pepper to taste BUY
- Rye Bread Thickly sliced, 1 slice per serving Recipe
Do
- 1
Place cheese into Thermomix bowl and mill 10 sec/speed 8. Remove from bowl and set aside.
- 2
Place onions, cream and butter into Thermomix bowl and cook 20 min/Varoma/Reverse/speed 1/MC off and add wine and cook 20 min/Varoma/Reverse/speed 1.
- 3
Add stock and seasoning and cook 8 min/100ºC/Reverse/speed 1.
- 4
Preheat oven to 200ºC.
- 5
Place bread into the oven until toasted.
- 6
Place big soup bowls on a large flat baking tray.
- 7
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.
- 8
Allow to cool slightly before eating.
