French onion soup, layered with flavours from a rich vegetable stock, sake, garlic & fresh thyme. Topped and sided with Emmental-cheese covered baguette rounds. C’est très magnifique!
French Onion Soup with cheesy baguette rounds
Ingredients
- 2 Onions peel & finely slice
- 20 ml Cake Flour
- 1 Garlic Clove peel & grate
- 80 ml Sake
- 1 Vegetable Stock Sachet
- 5 g Fresh Thyme rinse, pick & finely chop
- 10 ml Worcestershire Sauce
- 2 Sourdough Baguettes cut into thick rounds
- 10 ml Garlic Powder
- 100 g Emmental Cheese grate
- Oil cooking, olive or coconut
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Butter optional
Instructions
- LET'S START THE SOUP Preheat the oven to 200°C. Place a pan over medium heat with a drizzle of oil and a knob of butter (optional).
- When hot, fry the sliced onion until caramelised, 8-10 minutes (shifting occasionally). Mix through the flour and grated garlic and cook out, 2-3 minutes (shifting constantly). Pour in the sake and simmer until almost evaporated, 3-4 minutes. Mix in the stock, 600ml of water, the chopped thyme (to taste), and the worcestershire sauce. Simmer until reduced and thickened slightly, 15-20 minutes (stirring occasionally). Mix through a sweetener (to taste) and lightly season. Cover and set aside.
- GARLICKY CHEESY BREAD Spread the bread slices out on a roasting tray and drizzle with oil. Sprinkle over the garlic powder and place into the oven until toasted, 4-5 minutes. Remove from the oven and top the slices evenly with the grated cheese and return to the oven until the cheese is melted, 3-5 minutes.
- O LA LA! Dish up the sumptuous French onion soup and top with 2-3 of the cheese bread rounds. Serve the remaining bread on the side for dunking. Enjoy!
