French Onion Soup

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

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)
Photo of French Onion Soup
  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, 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.

  2. 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.

  3. 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

  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.

  2. 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.

  3. 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

  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, 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.

  2. 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.

  3. 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

  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, 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.

  2. 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.

  3. 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

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