French onion soup traybake

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French onion soup traybake

By

GBC Kitchen

This take on the traditional French onion soup is both convenient and delicious, perfect for midweek lunch or dinner alike. Caramelised onions are the star of the dish, cooked to perfection with garlic, thyme and Calvet Muscadet White Wine. Topped with sliced baguette and Gruyère cheese, then baked in the oven until golden and bubbly and served with fresh sprigs of thyme.

Time

50 minutes

Rating

—

Ingredients

40g of unsalted butter

6 large white onions, thinly sliced

2 garlic cloves, minced

1 pinch of thyme sprigs

1 pinch of salt, to taste

120ml of Muscadet

1.5l beef stock

30ml of balsamic vinegar

10ml of Worcestershire sauce

1 pinch of salt, to taste

1 pinch of black pepper, to taste

1 baguette, sliced

200g of Gruyere, grated

1 pinch of fresh thyme

Instructions

Step 1

Preheat the oven to 200°C

Step 2

Melt the butter in a large, deep pot over a medium heat. Add in the sliced onions and cook, stirring occasionally, until they are caramelised and golden brown, about 25 minutes

Step 3

Stir in the minced garlic and fresh thyme leaves, then season with salt to taste. Cook for an additional 2–3 minutes

Step 4

Add in the Calvet Muscadet White Wine and let it reduce by half, then add in the beef stock, balsamic vinegar and Worcestershire sauce before seasoning with salt and pepper as needed. Leave to simmer for 15 minutes

Step 5

Transfer the soup to a medium sized roasting tray, and layer the baguette slices over the top of the onions and broth, making sure they are just slightly submerged, then sprinkle over the grated Gruyère

Step 6

Place the roasting tray in the oven and bake for 20 minutes until the cheese has melted and the baguette slices are golden brown

Step 7

To serve, remove the tray bake from the oven and garnish with a few sprigs of fresh thyme

Step 8

Ladle the French onion soup into bowls and serve while hot. Enjoy with a glass of Calvet Muscadet White Wine

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French onion soup traybake

By

GBC Kitchen

This take on the traditional French onion soup is both convenient and delicious, perfect for midweek lunch or dinner alike. Caramelised onions are the star of the dish, cooked to perfection with garlic, thyme and Calvet Muscadet White Wine. Topped with sliced baguette and Gruyère cheese, then baked in the oven until golden and bubbly and served with fresh sprigs of thyme.

Time

50 minutes

Rating

—

Ingredients

40g of unsalted butter

6 large white onions, thinly sliced

2 garlic cloves, minced

1 pinch of thyme sprigs

1 pinch of salt, to taste

120ml of Muscadet

1.5l beef stock

30ml of balsamic vinegar

10ml of Worcestershire sauce

1 pinch of salt, to taste

1 pinch of black pepper, to taste

1 baguette, sliced

200g of Gruyere, grated

1 pinch of fresh thyme

Instructions

Step 1

Preheat the oven to 200°C

Step 2

Melt the butter in a large, deep pot over a medium heat. Add in the sliced onions and cook, stirring occasionally, until they are caramelised and golden brown, about 25 minutes

Step 3

Stir in the minced garlic and fresh thyme leaves, then season with salt to taste. Cook for an additional 2–3 minutes

Step 4

Add in the Calvet Muscadet White Wine and let it reduce by half, then add in the beef stock, balsamic vinegar and Worcestershire sauce before seasoning with salt and pepper as needed. Leave to simmer for 15 minutes

Step 5

Transfer the soup to a medium sized roasting tray, and layer the baguette slices over the top of the onions and broth, making sure they are just slightly submerged, then sprinkle over the grated Gruyère

Step 6

Place the roasting tray in the oven and bake for 20 minutes until the cheese has melted and the baguette slices are golden brown

Step 7

To serve, remove the tray bake from the oven and garnish with a few sprigs of fresh thyme

Step 8

Ladle the French onion soup into bowls and serve while hot. Enjoy with a glass of Calvet Muscadet White Wine