Clodagh McKenna's French onion soup with gruyère toasts Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Clodagh McKenna’ s French onion soup with gruyère toasts By You Magazine - January 3, 2021 Gruyère cheese is the key to getting the bubbling crust because it melts easily. You can also use blue cheese, comté or aged cheddar. Sometimes I add a splash of sherry or a cup of stout to the stock to bring different flavours. Dora Kazmierak SERVES 4 100g salted butter 8 onions, thinly sliced 1 tsp dark soft brown sugar 2 garlic cloves, crushed 1 tsp dried oregano or freshly chopped thyme or rosemary leaves, plus extra thyme leaves to garnish (optional) 900ml good quality beef stock sea salt and freshly ground black pepper FOR THE GRUYÈRE TOASTS 100g gruyère cheese, grated 4 slices of sourdough bread 1. Place a heavy-based saucepan or an ovenproof casserole dish over a medium heat and add the butter. Once the butter has melted, reduce the heat to low and stir in the onions. Cover and cook for 10 minutes until soft. 2. Stir in the brown sugar and garlic and let the onions brown and slightly caramelise, uncovered, stirring every few minutes until they become a deep golden colour. Stir in the dried oregano or fresh thyme or rosemary and season with salt and pepper. Pour in the beef stock and cook for a further 30 minutes. 3. To make the gruyère toasts, preheat the grill to high. Sprinkle the cheese over the slices of sourdough bread and pop under the grill to melt. 4. Serve the onion soup in heated bowls, garnished with a sprinkle of thyme leaves, if you wish, and topped with the gruyère toasts. Now buy Clodagh’ s brilliant books Our recipes are taken from Clodagh’s Weeknight Kitchen and Clodagh’s Suppers, published by Kyle Books, both priced £20. To order at discounted prices until 17 January, go to mailshop.co.uk/books or call 020 3308 9193. Free UK delivery on orders over £15 RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved