Onion Soup with Parmesan Croutons

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INGREDIENTS
3 pints of beef stock (Vegetable stock for a veggie version)
6 tbsp olive oil
1 tbsp of butter
5 onions, thinly sliced
2 chopped garlic cloves
1 tbsp of Worcester sauce
2 tbsp Dijon mustard
2 tbsp of plain flour
2 tbsp white wine vinegar
6 slices of wholemeal bread
1 cup of finely grated parmesan

METHOD
FOR THE SOUP
Place the stock in a pan over medium to high heat and bring to the boil. Cover and keep warm. Meanwhile, heat the oil and butter in a large saucepan over high heat. Add the onions and garlic, Worcester sauce, Dijon mustard and cook, keep stirring, for 15 minutes until softened. Sift in the flour add the vinegar and cook for a further 5 minutes. Gradually stir in the stock and bring to the boil, reduce to a medium heat and simmer for 15 minutes until the liquid thickens. Turn off the heat and leave to stand while you prepare the croutons.

FOR THE CROUTONS
Preheat grill to high. Place bread squares on a baking tray and drizzle with olive oil. Season and toss well to combine. Grill for 10 minutes then sprinkle with the grated parmesan. Grill for a further 5 minutes until parmesan melts. Pour the soup into bowls and top with the crouton and serve.

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