French Onion Soup with Garlic Croutons
Author: Maya Kitchenette
Prep time:
Cook time:
Total time:
Serves: 6
- 1 loaf of baguette, cut into cubes
- 2 tbsp butter
- 2 tbsp olive oil
- 3 garlic cloves, grated
- 1 Tbsp fresh parsley finely chopped, or 1 tsp dried parsley
- A fat pinch of salt
- ¼ tsp freshly ground black pepper
- 4 tbsp salted butter
- 5cups beef broth (homemade or store-bought)
- 4 sweet yellow onions, sliced
- 2 garlic cloves, chopped
- 2 bay leaves
- 4 fresh thyme sprigs
- Salt and freshly ground black pepper
- Grated Gruyere cheese for topping the soup
- In a small saucepan, combine butter, olive oil, garlic, salt, and pepper.
- Heat over medium heat until butter is melted.
- Turn off the heat and add in parsley. Keep aside until slightly cool.
- Cut your bread into ¾" cubes and place in a large bowl.
- Drizzle the melted butter all over the bread and toss well.
- Spread the bread in a single layer on a baking sheet and bake at 375˚F for about 20 minutes till crunchy.
- Store in an airtight container until ready to use.
- In a pot/dutch oven, melt 3 tbsp of butter and cook the onions for about 15 minutes.
- Add salt and continue to cook, stirring occasionally until onions are deep brown and caramelized.
- Add thyme, bay leave and garlic and cook for a further 1 minute.
- Pour broth and bring to a boil. Reduce to a simmer till the soup is thickened. Add black pepper.
- Remove from heat and add remaining 1 tbsp of butter.
- Taste and adjust the seasoning if required.
- Ladle the soup into oven-safe bowls or ramekins.
- Add a handful of croutons.
- Top with a good serving of gruyere cheese.
- Broil for a few minutes in the oven till the cheese is golden.
Recipe by Maya Kitchenette at https://mayakitchenette.com/french-onion-soup-garlic-croutons/
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