French Onion Soup
Serves
6
Total Time
1hrs 30mins
Calories
365
A decadently savory French onion soup made with beef stock, white wine and cream. Topped with a gruyere toasted rye bread, this intensely rich soup is perfect for winter and incredibly easy to make.
- Gruyère cheese200 gcubed
- Onion450 gthickly sliced
- Rye breadas neededthickly sliced
- Single cream180 g
- Unsalted butter40 g
- Beef stock500 g
- Black pepperas needed
- Pink himalayan salt flakesas needed
- White wine400 g
Ingredients
- 1. Pre-heat oven - 200°C
- 2. Add gruyère cheese to the TM bowl
- 3. Blitz with MC on - 10 sec, speed 8
- 4. Remove from bowl and set aside
- 5. Add onion, single cream and unsalted butter to the TM bowl
- 6. Cook - 20 min, Varoma, reverse speed 1
- 7. Add wine
- 8. Cook with MC in place - 20 min, Varoma, reverse speed 1
- 9. Add beef stock and seasoning
- 10. Cook - 8 min, 100°C, reverse speed 1
- 11. Add rye bread to a clean baking sheet
- 12. Bake evenly until toasted - 5 min, 200°C
- 13. When soup is finished, divide between 4-6 bowls and top with a slice of toasted bread
- 14. Finish with cheese and bake for 20-30 minutes until cheese is well toasted
- 15. Let cool
- 16. Serve
Method
Make this recipe in the Fresco Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
