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French Onion Soup with cheesy baguette rounds

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Prep Time 30 minutes
Cook Time 40 minutes
Servings 2
Calories 183 kcal

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!