French onion soup is highly revered as one of the most comforting yet humble classic dishes for colder months, especially when topped with crunchy, melted cheese baguette rounds. This rendition also includes mushrooms for a umami boost, and is made with chicken stock instead of beef stock for a fresh take on an iconic favourite.
Ingredients: (serves 6)
1 kg brown onions, peeled
100 g butter
250 g portabellini mushrooms, sliced (or brown mushrooms)
3-4 sprigs thyme, woody stalks discarded (plus more for garnish, optionally)
30 ml (2 Tbsp) cake flour
125 ml (½ cup) dry white wine
1,25 liter (5 cups) chicken stock
1 bay leaf
salt & pepper, to taste
For the croutons
1 French loaf (baguette), sliced
butter, for spreading
1-2 cups Gruyère cheese, grated (about 150 g)
Method:
Cut the onions in half horizontally, then slice from top to bottom into thin slivers (not half rounds). In a large heavy based pot, melt the butter over medium heat. Add the onions and fry for about 10-15 minutes until softened - the base should start to catch slightly with a light brown residue. Add the mushrooms and fry for another 10-15 minutes until the mushrooms release their liquid and the mixture start to brown gradually (be patient).
When the bottom start to catch with an even medium brown residue, add the flour and stir for a minute, then add the wine and stir to deglaze. Add the stock and bay leaf, stir and season with salt & pepper. Simmer over low heat for 15-20 minutes, then serve hot topped with gruyère croutons and a few scattered thyme leaves.
For the croutons: Preheat the oven to 200 C. Butter the sliced baguette and arrange on a baking tray. Top with grated cheese, then bake until golden and bubbly.
Serve at once, with the hot soup and the ultimate pairing, a glass of La Motte Reserve Cabernet Sauvignon.
