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French Onion Soup with grilled cheese baguette

June 24, 2015


100ml Extra virgin olive oil

70g Butter

100ml Dry sherry

1.5L Beef stock

7 Thyme sprigs

6 Cloves of garlic, finely sliced

6 Large Spanish red onions, cut into 1cm thick slices

6 Brown onions, cut into 1cm thick slices

1 Celery heart, finely sliced

Salt & pepper

200g Gruyere, sliced

1 Baguette, cut into thick slices

1/ 2 Bunch parsley, finely chopped


Combine the oil, butter, garlic, thyme, celery, 1/2 the Spanish and 1/2 the brown onion in a large saucepan over a low heat. Cook slowly for about 45 minutes or until mixture caramelizes. Add remaining onion to pan and cook for a further 20 minutes. Stir in the stock and simmer gently for another 20 minutes. Stir in sherry and season with salt and pepper.

Preheat grill to medium. Put 1 slice of cheese on each bread slice and grill until bread is toasted and cheese is golden and bubbling.

Ladle the soup into bowls, top with 1 or 2 cheese covered bread slices and sprinkle parsley over bread and serve.

Note: you can use chicken or vegetable stock.