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French Onion Soup

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French Onion Soup

This French Onion Soup is light yet hearty — made with fine ingredients, everyday pantry staples, and finished with golden, bubbling cheese. Served simply and beautifully, in an elegant ceramic baker from The Fine Cheese Co.
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Course Main Course

Ingredients
  

  • 50g Lescure Demi Sel Butter
  •  1 tbsp plain flour
  • 4 medium brown onions, sliced, approximately 2 cups
  • 1 L Aneto Chicken Broth
  • 2 tbsp PONS Sherry Vinegar
  • Tasman Sea Salt, to taste
  • 100 g grated Gruyère or Comté, approximately 1 cup
  • Baker Bleu Bread Ficelle sliced, allow 3 slices per serve

Instructions
 

  • Melt the butter over medium heat in a saucepan. Sprinkle over the flour and stir for 1–2 minutes until lightly golden and smooth.
  • Add the sliced onion and stir until softened, allowing the colour to deepen until golden brown.
  • Stir in the chicken broth, bring to a gentle simmer and cook for 10 minutes until slightly thickened.
  • Add the sherry vinegar and season with Tasman Sea Salt to taste. Remove from heat.
  • Portion the soup into individual ramekins, we used The Fine Cheese Co Ceramic Cheese Baker.
  • Add sliced bread on top of each ramekin and generously cover with grated Gruyère or Comté.
  • Place ramekins under a hot grill until the cheese is melted, bubbling and lightly golden. Serve immediately.

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