French Onion Soup
As the UK weather cools down this October, there's no better way to warm up than with a comforting bowl of French onion soup. This classic dish gets a delicious upgrade with the addition of our Bramley Apple Infused Balsamic vinegar, bringing a touch of autumnal sweetness to the rich caramelised onions and hearty beef broth. Topped with crunchy baguette and melted cheese, it’s the perfect way to embrace sweater weather!
Ingredients
- 50g butter
- 1 tbsp olive oil
- 1kg onions, halved and thinly sliced
- 1 tsp sugar
- 4 garlic cloves, thinly sliced
- 2 tbsp plain flour
- 50ml Bramley Apple Infused Balsamic vinegar
- 1.3l hot strongly-flavoured beef stock
- 4-8 slices baguette (depending on size)
- 140g camembert/cheddar/gruyère, finely grated
Method:
- In a large heavy-bottomed pan, melt the butter with the olive oil. Add the sliced onions, cover, and cook for about 10 minutes until they become soft.
- Sprinkle over the sugar and continue cooking for another 20 minutes, stirring often, until the onions are deeply caramelized, golden, and tender. Keep an eye on them towards the end to prevent burning.
- Stir in the garlic during the final few minutes of caramelizing the onions. Next, add the flour, mixing thoroughly to coat the onions.
- Turn up the heat slightly and slowly pour in the Bramley Apple Infused Balsamic Vinegar, followed by the hot beef stock, stirring continuously. Cover and let the soup simmer gently for 15-20 minutes.
- While the soup is simmering, preheat the grill and toast the baguette slices. Once done, ladle the soup into heatproof bowls.
- Place a slice or two of the toasted bread on top of each bowl and generously layer on the camembert cheese (Gruyère is traditionally used, but we only had Camembert! in the fridge).
- Grill until the cheese is melted and bubbly. Alternatively, you can grill the toasts separately and place them on the soup just before serving.