Angela Nilsen gives the French classic a makeover, losing the butter and beef stock to make a lighter soup that's still full of flavour
- 4 large Spanish onions (about 900g/2lb)
- 3 tbsp extra virgin rapeseed oil
- 4 thyme sprigs
- 2 bay leaves
- 300ml dry white wine
- 1 rounded tbsp plain flour
- 1 tbsp Swiss vegetable bouillon
- 1 garlic clove, crushed
- 1 tbsp extra virgin rapeseed oil
- 4 long slices from a baguette
- 25g Parmesan, or vegetarian alternative, coarsely grated
- 50g Gruyère, coarsely grated
MethodHeat a very large pan, add the oil when hot, stir in the onions, 3 of the thyme sprigs and the bay leaves, then season with a little salt. It will seem like a lot of onions, but they reduce right down. Cook over a high heat for 5 mins, stirring often. The onions shouldn’t brown yet, just start to soften. Lower the heat, then cook slowly for 35 mins, uncovered, stirring often until the onions have reduced right down and are very soft.
- 2 large red onions (550g/1lb 4oz total weight), halved lengthways
- 2 tbsp rapeseed oil
- 2 medium eggs
- 200ml carton half-fat crème fraîche
- 1 tsp thyme leaves
- 1 tsp Dijon mustard
- 25g Gruyère
- 175g self-raising flour
- 25g cold butter, cut in small pieces
- 100g natural yogurt
- 4 tbsp semi-skimmed milk
- Slice the onions into small, thin, wedge-shaped pieces. Heat the rapeseed oil in a large, preferably non-stick, sauté or deep frying pan. Stir in the onions and fry over a medium heat for about 20 mins. Stir only occasionally so they can cook fairly undisturbed and caramelise underneath. When done, they should be well caramelised and sticky.
- Meanwhile, prepare the base. Heat oven to 190C/170C fan/gas 5 and put in a baking sheet. Put the flour and butter in a bowl with a pinch of salt and rub with your fingers until it resembles rough crumbs. Mix the yogurt and milk, pour it into the flour mixture and work together briefly with a knife until the dough just comes together. Remove from the bowl and gently press together to form a ball. Do not overwork the mixture.
- Roll dough out thinly on a lightly floured surface and use to line a 23cm round, fluted, loose-based flan tin, about 2.5cm depth, pressing it with your fingers into the flutes. Sit the tin on. If the dough is a little sticky, dust your fingers in some flour.
- Beat the eggs in a medium bowl, then stir in the crème fraîche, thyme, mustard and seasoning. Spoon and spread half of the onions into the lined base, season with pepper then scatter over half the cheese. Pour the egg mixture over the top, then scatter over the rest of the onions and cheese. Sit the tin on the hot baking sheet and bake for 25-30 mins until the base and filling are cooked. Remove and cool for about 10 mins, then remove from the tin and serve while fresh and warm.
- 1/4 cup butter
- 2 1/2 cups thinly sliced onions (2 large)
- 2 14 ounce can Beef broth
- 1/4 cup dry sherry or dry White Wine
- 1 teaspoon worcestershire sauce
- 1/4 teaspoon ground black pepper
- 4 1/2-inch slices French Bread, toasted
- 2/3 cup shredded swiss, gruyere, or Jarlsberg cheese
- In a 3-quart saucepan melt butter. Add onion and cook, covered, over medium-low heat for 13 to 15 minutes or until tender, stirring occasionally.
- Uncover saucepan; cook and stir onion over medium-high heat about 10 minutes more or until onion is golden. Stir in broth, sherry, Worcestershire sauce, and pepper. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes.
- Meanwhile, preheat broiler. Line a baking sheet with foil; arrange bread slices on baking sheet. Broil 4 to 5 inches from heat for 2 to 3 minutes or until toasted, turning once. Sprinkle with cheese. Broil for 2 to 3 minutes more or until cheese melts and is light brown.
- To serve, ladle soup into bowls. Top each serving with a bread slice. Makes 4 main-dish servings.
This from-scratch French onion soup takes only 20 minutes to prepare—and gets its deliciousness from a long, slow simmer in the slow cooker.
- 2 lb.onions, sliced, separated into rings
- 2 Tbsp.brown sugar
- 2 Tbsp.KRAFT balsamic Vinaigrette Dressing
- 1 Tbsp.LEA & PERRINS worcestershire sauce
- 1-1/2 qt. (6 cups) fat-free reduced-sodium Beef broth
- 2 cupswater
- 1 bottle (12 oz.) non-alcoholic beer
- 1 Tbsp. choppedfresh thyme
- 20 French Bread slices (1/2 inch thick), toasted
- 1-1/2 cupsKRAFT Shredded Swiss Cheese
- Combine first 4 ingredients in slow cooker sprayed with cooking spray; cover with lid.Cook on HIGH 1 hour, stirring after 30 min.
- Reduce heat to LOW.Add broth, water, beer and thyme to slow cooker; stir.Cook, covered, on LOW 6 to 8 hours (or on HIGH 4 hours).
- Heat broiler.Ladle soup into 10 ovenproof bowls; top with toast slices and cheese.
- Broil, 6 inches from heat, 3 to 5 min. or until cheese is melted and golden brown.