French Onion Soup

Source: Australian Good Food - June 2010 - Page 137
Serves 4 - Prep 30 minutes - Cook 1hr 15 min

1/2 cup (80ml) grapeseed or rice bran oil
4 large white onions, halved, thinly sliced
4 thyme springs
2 bay leaves
1 cup (250ml) dry white wine
1 tbsp plain flour
1 salt-reduced vegetable stock cube
1 garlic clove, crushed
4 long baguette slices
1/3 cup (25g) grated parmesan
1/3 cup (40g) grated gruyere cheese

1 - heat 1/4 cup of oil in a large saucepan on medium-high. Cook onion, 3 thyme springs and bay leaves, stirring often, for 5 mins, until onion begins to soften. Season well. Reduce heat to low and cook, stirring often, for 35 mins, until very soft. Increase heat to high and cook, stirring, for 10-12 mins, until dark brown and very sticky.
2-  Meanwhile, bring wine to boil in a small saucepan on high heat. Reduce heat to low and simmer for 1 min, until reduced slightly. Cool
3 - Place flour in a small, heavy-based frying pan on medium heat and cook, stirring occasionally, for 1-2 mins, until light brown. Remove pan from heat
4 - Add flour to onion mixture and stir well to combine. Add wine. stirring to scrape base of pan to dislodge any brown bits. Add 5 cups water and crumble in stock cube.  Heat on medium and bring to boil, skimming any froth from surface. Simmer for 15 mins, until reduced slightly.
5 - Meanwhile, preheat oven to 200ºC or 180ºC fan. Combine remaining oil and garlic. Brush bread slices with oil mixture, cut into cubes and scatter over a baking tray. Bake 8-10 minutes, until golden. Set aside.
6 - Line a baking tray with baking paper. Remove leaves from remaining thyme spring and mix with parmesan. Arrange cheese mixture in a 13cmx8cm rectangle on prepared tray. Bake for 6 to 8 minutes until melted and golden. Cool. Break into jagged pieces to make crisps.
7 - Remove and discard herbs from soup. Ladle soup into bowls. Top with croutons, parmesan crisps and grated gruyere cheese to serve.

In each serve 1537 Kilojoules, 10g Protein, 24g Total fat,  22g Carbs, 4g Fibre, 385mg sodium.

Vic Lic

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