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Rich Red Onion Soup with Gruyére Sticks
A rich and flavour-filled soup perfect for a cool day. Add the crunch of Gruyere sticks and you have a family favourite on your hands.
- Serves: 6 |
- Difficulty: easy
- Prep Time : 15 mins |
- Cook Time : 60 mins
Issue 30
Ingredients
50 g butter
1 kg red onions, peeled and thinly sliced
3 sprigs fresh thyme, roughly chopped
¼ C (60 ml) Old Brown Sherry
1 Tbsp (15 ml) cake flour
about 1.2 litres good-quality beef stock
freshly milled salt and pepper
juice of ½ lemon (optional)
1 C (250 ml) coarsely grated Gruyère cheese
Gruyère Sticks
1 x 250 g sheet all-butter puff pastry
2 tsp (10 ml) chopped fresh thyme
1 C (250 ml) coarsely grated Gruyère cheese
salt and pepper to taste
Method
Heat the butter and oil until bubbling. Add the onions and thyme and fry for 5 minutes, then reduce the heat slightly and gently sauté the onions for about 25 minutes until soft and sticky
Add the sherry and simmer for 2 minutes, then add the flour and mix until well combined before adding the beef stock. Cover and bring to the boil, reduce the heat and simmer gently for 25 minutes. Season to taste and add a squeeze of lemon juice, if desired.
Gruyère sticks
Preheat the oven to 200 °C. Grease a large baking tray.
Brush the sheet of pastry with the beaten egg and sprinkle evenly with the thyme and cheese. Season to taste. Use a spatula to gently flatten the cheese onto the pastry. Slice into 9 strips then cut in half, making 18 strips. Twist the strips one by one and place onto the baking tray. Bake for 15 minutes until golden and crispy. Keep to one side.
Set the oven to grill and move the oven rack to the top shelf.
Spoon the soup into ovenproof dishes and sprinkle with a generous amount of cheese. Pop under the grill until golden and bubbling.
Serve immediately with the Gruyère sticks.
