Grab your phone, open a language app, and start searching for some French compliments, because you’ll need them once you taste this deeply delicious French onion soup, layered with flavours from a rich beef stock, sake, garlic & fresh thyme. Topped and sided with Emmental-cheese covered baguette rounds. C’est très magnifique, Chef!
French Onion Soup
French Onion Soup
with cheesy baguette rounds
Hands on Time: 25 - 40 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Beef
- Cake Flour
- Emmental Cheese
- Fresh Thyme
- Garlic Clove
- Garlic Cloves
- Garlic Powder
- NOMU Beef Stock
- Onion
- Onions
- Sake
- Sourdough Baguette
- Sourdough Baguettes
- Worcestershire Sauce
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Butter (optional)
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, 2-3 minutes. Mix in the stock, 300ml of water, the chopped thyme (to taste), and the worcestershire sauce. Simmer until reduced and thickened slightly, 10-15 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, CHEF!
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, Chef!
Sake - 40ml
Emmental Cheese - 50g
Garlic Powder - 5ml
Sourdough Baguette - 1
Worcestershire Sauce - 5ml
Fresh Thyme - 3g
NOMU Beef Stock - 15ml
Garlic Clove - 1
Cake Flour - 10ml
Onion - 1
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, CHEF!
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, Chef!
Onions - 2
Cake Flour - 20ml
Garlic Clove - 1
Sake - 80ml
NOMU Beef Stock - 30ml
Fresh Thyme - g
Worcestershire Sauce - 10ml
Sourdough Baguettes - 2
Garlic Powder - 10ml
Emmental Cheese - 100g
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, 10-12 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, 900ml 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, CHEF!
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, Chef!
Sake - 125ml
Emmental Cheese - 150g
Garlic Powder - 15ml
Sourdough Baguettes - 3
Worcestershire Sauce - 15ml
Fresh Thyme - 8g
NOMU Beef Stock - 45ml
Garlic Cloves - 2
Cake Flour - 30ml
Onions - 3
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, 12-15 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, 4-5 minutes. Mix in the stock, 1.2L of water, the chopped thyme (to taste), and the worcestershire sauce. Simmer until reduced and thickened slightly, 20-25 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, CHEF!
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, Chef!
Sake - 160ml
Emmental Cheese - 200g
Garlic Powder - 20ml
Sourdough Baguettes - 4
Worcestershire Sauce - 30ml
Fresh Thyme - 10g
NOMU Beef Stock - 60ml
Garlic Cloves - 1
Cake Flour - 40ml
Onions - 4
Woolies Products in this dish
