French Onion Soup with St Claire Crouton
Ingredients
1kg Brown Onions
1ltr Good Beef Stock
100gm Butter
4 Thyme Sprigs
2 Fresh Bay Leaves
6 Black Peppercorns
200mls Dry White Wine
100mls Cognac
100mls Aged Balsamic Vinegar
50mls Olive Oil
2 Garlic Cloves
8 Baguette / Sourdough Croutons
200gm Tasmanian Heritage St Claire
Instructions
- Slice the onions thinly. Heat the butter in a large heavy based pot until it starts to bubble and add the onions. Cook for approx. 25 minutes until soft and well browned. As the caramelisation starts to happen the onions may stick slightly to the base of the pan, this is okay.
- Add the balsamic vinegar, wine and cognac and scrape all the sediment off the base of the pan. Add the hot stock. Wrap the thyme, bay leaves and peppercorns in muslin and add to the soup.
- Bring to the boil and then simmer for 30 minutes ensuring to skim any impurities from the soup.
- For the croutons finely chop the garlic and mix with the olive oil. Brush on to the bread both sides and place in a moderate (180°C) oven for 10 minutes. Remove from the oven.
- When the soup has finished cooking remove the herb bag. Taste the soup and correct the seasoning if required. Ladle the soup into the soup dishes.
- Grate the cheese and generously sprinkle over the croutons. Place croutons on the soup.
- Put the soup under a hot grill until the cheese has melted and is turning nice and brown. This can be done in a hot oven also.