Sourdough Cheese & Onion Soup
This comforting Sourdough Cheese & Onion Soup is the perfect blend of rich, caramelised onions, hearty beef stock, and melted Gruyère cheese, all topped with crispy sourdough bread. Ideal for a cosy night in, this recipe brings together the classic flavours of French onion soup with a sourdough twist. Follow these simple steps to create a warming bowl of goodness that will impress your family and friends.
Ingredients
- 2 large slices of sourdough bread, cut into wide strips
- 100g butter
- 4 large brown onions
- 1 tsp granulated sugar
- A slug of olive oil
- 1 tbsp plain flour
- 60ml (1/4 cup) sherry or white wine
- 900ml beef stock
- 1 block of Gruyère cheese, grated
- 1 tsp thyme
- Salt, to taste
Method
- Prepare the Onions: Cut your onions in half and then slice them into thin strips.
- Cook the Onions: Heat a large pot on low heat and add the butter. Add the onions and mix until they are coated in butter. Add the granulated sugar and a slug of olive oil. Cook on low heat for one hour, stirring occasionally, until the onions are brown and caramelised.
- Make the Soup Base: Once the onions are caramelised, add the flour and mix until fully incorporated. Pour in the sherry or white wine, followed by the beef stock. Add the thyme and salt to taste. Bring to a boil, then reduce to a simmer and cook for 20 minutes.
- Prepare the Oven: Preheat your oven to 250°C, using the grill function.
- Assemble the Soup: Once the soup has finished simmering, layer the sourdough bread strips on top of the soup. Sprinkle the grated Gruyère cheese all over the bread inside the pot.
- Grill the Topping: Place the pot on the highest shelf inside your oven and grill for about 5 minutes, or until the cheese is melted and bubbly, and the bread is crispy.
- Serve: Use a ladle to separate the chunks of bread and soup, and serve in individual bowls.
Enjoy your Sourdough Cheese & Onion Soup with a side of your favourite salad or a glass of white wine for a truly delightful meal.
