This soup is super nostalgic for me as I first remember trying this when I was a kid in Canada. This is a slightly stripped back version but it still tastes incredible. Worth making a big batch of the onions and freezing them so you can knock the soup together in no time. It’s great if you have individual soup dishes that are ovenproof for this, if not you can do it in an larger ovenproof dish then transfer to smaller serving bowls.
Prep
15 min
Cook
30 min
Serves
4
Difficulty
Easy
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Ingredients
onion 8 (sliced)
garlic cloves 6 (crushed)
gruyère cheese 200 g (grated)
grated mozzarella 200 g (grated)
fresh thyme pinch
sugar 1 tbsp
beef stock cube 1
red wine vinegar 1 tsp
homebake baguette 1 (sliced)
Method
Prep the ingredients
Peel and thinly slice the onions. Peel and crush the garlic. Grate the Gruyere and mozzarella. Slice the baguettes.
Make up the beef stock cube with 250ml boiling water per serving (so if you’re making 4 servings you’ll need 1 litre of stock).
Make the soup
Heat a generous glug of oil in a large pan over a medium heat. Add the onions and gently fry for 15-20 minutes until they’re soft and caramelised. Add the garlic and thyme and fry for another minute until fragrant.
Add in the beef stock, sugar and a splash of red wine vinegar. Season to taste with salt and pepper. You may need to add a bit more sugar, depending on your own taste. Leave to simmer gently whilst you toast the baguette slices.
Assemble the dish
Preheat the oven to 220°C/200°C fan.
Toast the baguette slices (2 slices per serving).
Layer the bottom of an ovenproof dish (it needs to be deep enough to hold the soup) with most of the two cheeses, then pour in the soup.Top with the toasted baguettes and then sprinkle over the rest of the cheese.
Bake for 5 minutes until the cheese is melted and bubbling.
