Serves 4, prep time 20 minutes, cooking time 40 minutes
INGREDIENTS
1.5 litres of beef stock
(Use vegetable stock for a veggie version)
6 tbsp olive oil
1 tbsp of unsalted butter
5 onions, thinly sliced
2 garlic cloves, chopped
1 tbsp of Worcestershire sauce
2 tbsp Dijon mustard
2 tbsp of plain flour
2 tbsp white wine vinegar
FOR THE CROUTONS
6 slices of wholemeal bread’
2 tbsp of olive oil
1 cup of finely grated parmesan
Salt & pepper
METHOD
FOR THE SOUP
Place the stock in a pan over medium-high heat and bring to the boil,
turn off the heat, cover and keep warm.
Meanwhile, heat the oil and butter in a large pan over high-heat.
Add the onion, garlic, Worcestershire sauce, Dijon mustard and sauté until softened.
Sift in the flour, add the vinegar and cook for 5 minutes.
Gradually add the stock, stir and bring to the boil.
Reduce the heat to a 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 the grill a medium-high heat. Remove the crusts from the bread and cut into 2cm squares.
Place the squares in a bowl and drizzle with olive oil.
Season and toss well to coat with oil.
Place on a baking sheet and grill for 5 minutes on each side.
Remove from the grill and sprinkle with the grated parmesan.
Return to the grill for 5 minutes until parmesan melts.
Pour the soup into deep bowls, top with croutons and serve.
