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French Onion Soup with Paris Sourdough float

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Prep Time 20 minutes
Cook Time 1 hour
Servings: 6
Course: Lunch, Main Course
Ingredients Method

Ingredients
  

  • 1 Paris Sourdough loaf
  • 100 g Gruyere or cheese of choice
  • 8 onions red or white is ok
  • 4 Tbs Olive Oil
  • 2 Tbs Butter
  • 1 tsp Sugar
  • salt to taste
  • 2 Cloves of Garlic
  • 8 cups beef, chicken or vegetable stock
  • 1/2 cup Dry Vermouth or white wine
  • 2 Bay leaves
  • 1 tsp thyme leaves
  • 1/2 tsp black pepper

Method
 

  1. Peel and slice onions.
  2. Add oil to pan and sauté onions until they soften - about 20 minutes.
  3. Increase the heat, add butter and brown the onions - about 20-40 minutes.
  4. Sprinkle with sugar and finish caramelising onions, then add garlic.
  5. Deglaze the pot with vermouth, making sure to scrape down all the brown bits.
  6. Add stock, bay leaves and thyme and simmer for 30 minutes. Season to taste.
  7. Preheat oven and line tray with baking paper.
  8. Slice Paris Sour Dough into generous chunks. Toast one side till golden and then flip over, add cheese and toast until golden.
  9. To serve, ladle soup into bowls and top with Paris sourdough cheese floats.