Classic onion soup with gruyere

  • Preparation Time10 mins
  • Cooking Time34 mins
  • Serves4
  • DifficultyEasy
15ml olive oil
15g butter
1 large onion, halved and thinly sliced
1 large red onion, halved and thinly sliced
1 tbsp sugar
1 tsp dried thyme
2 bay leaves
1/2 tsp salt
1/4 tsp ground black pepper
120ml port wine
1.5 litres reduced-sodium beef stock
1 (5cm) piece parmesan rind
Reserved bread from bread bowls or 4 slices sourdough baguette, about 2.5cms thick and lightly toasted
8 slices Gruyere cheese
1) Preheat oven to 200°C and preheat grill.

2) Melt butter and oil together in a large stock pot or casserole dish over medium-high heat. Add onions and sugar and cook for ten minutes, until onions are tender and golden brown. Add thyme, bay leaves, salt, and black pepper and stir to coat. Cook for one minute, until fragrant. Add port and simmer until liquid is absorbed.

3) Add broth and parmesan rind and bring mixture to a boil. Reduce heat to low, partially cover and simmer 20 minutes.

4) Remove bay leaves and parmesan rind and ladle soup into oven-proof bowls. Place bowls on a baking tray. Place reserved bread rounds or a sourdough round into each bowl and top bread with gruyere cheese.

5) Grill for two to three minutes, until cheese is golden and bubbly.

6) Serve immediately.

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