Recipe: French Onion Soup

OK, so this one might not win awards for the best looking bowl of food. But as the saying goes - all that glitters is not gold. And I can attest that I felt like I'd struck something pretty darned special when digging around for the parmesan-encrusted sourdough submerged in this bowl of savoury sweetness. As the last photo attests we all licked our bowls clean!
Thanks once again to our home-chef blogger Gabby Trifiletti for serving up a hip-pocket-friendly winter feast - that also includes a hearty northern Italian version of mac and cheese, a winter salad of fennel, blood orange and radicchio and a buttery and moist apple Streusel Cake. 

Over to our much loved chef Gabby...

"This one is an oldie but a goodie: French onion soup. The French bistro classic, so sweet and warm.
Crunchy, cheesy, melty croutons are traditional – and are just cheese (and mustard, if you’re feeling fancy) slathered over a slice of baguette and popped under a hot grill. But if you really aren’t in the mood, a slice of any delicious sourdough bread for dunking in the soup is essential!
Rhubarb has a beautiful selection of Irrewarra, Back Alley Bakes and so many other loaves in every shape, size and variety, including gluten-free, millet, spelt and vegan options.
To toast or not to toast? Up to you. (But seriously, if you’re skipping the cheese, what’s better on a cold winter’s day than toasted sourdough with beautiful melting butter with a bowl of steaming hot soup? )"

FRENCH ONION SOUP

Makes: 4 large, 6 smaller serves. Or 4 hungry, 6 less hungry folks

Preparation time: 20 mins (+ 5 mins for croutons)
Cooking time: 45- 60 minutes

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Ingredients (for the soup):

• 1 kg brown onions, peeled and finely sliced  (into fine ‘half moons’ is best)
• 3 tablespoons olive oil (you can use Sunflower oil, or other cheaper oil but olive oil gives a sweet, rich flavour to the soup)
• 2 tablespoons of butter
• 2-3 cloves of garlic, peeled and crushed
• 2 bayleaves
• 3-4 stalks of fresh thyme (or ½ teaspoon dried thyme)
• 2 tablespoons flour
• 1.5 litres (6 cups) stock (beef, chicken or vegetable)
• 1 tablespoon honey
• Salt and pepper, to taste 

Ingredients (for the croutons):

• 1 baguette, sliced into 2 cm slices (we used Irrewarra sourdough baguette)
• Grated cheese (Gruyere is traditional, but use whatever you prefer or have to hand)
• Mustard (if you wish)

Method: (for the soup):

1. Heat the oil and butter in a heavy-based large saucepan over medium heat. Add the onions, garlic, herbs, honey, salt and pepper and stir well. 
2. Cook for about 30-45 minutes, stirring well, adding more oil if needed, until the onions have turned a deep golden colour. 
3. Remove the bay leaves, and thyme stalks (if using.)
4. Sprinkle the flour over and stir well. Cook for 3-4 minutes, keep stirring. 
5. Add the stock, stir well and bring to the boil.
6. Simmer for about 30 – 45 minutes. The stock will reduce and have developed a rich, full flavour. 
7. Taste for seasoning – add more salt, pepper or honey as needed.

Method: (for the croutons):

If using, spread mustard over baguette slices. Otherwise, sprinkle grated cheese over the baguette slices and grill until cheese is bubbling and golden.

To serve: 

Place one or two croutons in each bowl, and ladle soup over.