French onion soup with cheese toasties

The secret to this soup’s success? Cook the onions on a low, slow heat until they’re deliciously sweet. We recommend a cabernet sauvignon with this hearty soup.

More than 1 hour

Serves 4-6

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Ingredients:

  • 2 Tbsp (30ml) butter
  • 2 Tbsp (30ml) olive oil
  • Handful fresh sage leaves + extra for serving
  • 4 cloves garlic, crushed
  • 4 red onions, sliced
  • 3 white onions, sliced
  • 4 leeks, trimmed and sliced
  • Salt and milled pepper
  • 2 Tbsp (30ml) cake flour
  • ½ cup (125ml) Monis Medium Cream Sherry
  • 8 cups (2L) vegetable stock
  • 8 slices sourdough bread
  • 2 cups (250g) grated cheddar cheese

Method:

  1. Heat butter and oil in a large pot and fry sage and garlic over a low heat for a minute.
  2. Add onion and leeks. Season.
  3. Cover (leaving the lid slightly ajar) and cook slowly for about 40-50 minutes, stirring
    occasionally.
  4. Stir through flour to coat onions and increase heat slightly.
  5. Add sherry and cook for 2 minutes.
  6. Add stock and bring to a boil.
  7. Reduce heat and simmer for about 20 minutes, stirring occasionally.
  8. Preheat oven to 200°C.
  9. Arrange sourdough slices in a single layer on a greased baking tray and top with cheese.
  10. Grill for about 3-5 minutes or until cheese melts.
  11. Garnish soup with extra chopped sage and season.
  12. Ladle soup into bowls and serve with cheese toasties.

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