Masterchef Australia - French Onion Soup with Gruyere Toasts

Ingrediënten

• 1 tablespoon olive oil
• 50 g butter
• 2 kg brown onions — peeled and thinly sliced (chill to minimise vapours)
• 200 ml dry good quality cider — or sherry or Armagnac
• 1 L homemade beef stock
• 2 fresh bay leaves
• 2 thyme sprigs
• 2 sprigs rosemary
• 8 x 1cm slices sourdough ficelle — (Iggy's bread) or small baguette, lightly toasted
• 250 g coarsely grated gruyere
• 100 g finely grated parmesan

Materiaal

• large saucepan
• oven-proof bowls
• oven tray
• grill

Bereiding

1. 1

   Heat oil and butter in a large saucepan over a medium low heat. Add onions, cover and cook for 20 minutes, stirring occasionally. Remove lid and cook for 30-40 minutes, stirring occasionally, until onions are soft and caramelised.

2. 2

   Add stock, the bay leaf, thyme and rosemary and season with salt and pepper. Bring to the boil, reduce heat to a simmer, simmer soup uncovered for 10-20 minutes or until slightly thickened.

3. 3

   Ladle soup into 1/2 cup capacity oven-proof bowls set on an oven tray. Sprinkle a little gruyere and parmesan onto the top of each bowl of soup. Top each with two slices of toasted ficelle then sprinkle with remaining cheeses. Place under a hot grill for 3-5 minutes of until cheese is melted and light golden.