French onion soup

I love this classic for the cold weather and it shows that you don’t need to go all out to create satisfying family dinners, sometimes less is more.

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50g unsalted butter
1 teaspoon olive oil
4 large onions (about 1kg), sliced
1 tablespoon brown sugar
50ml brandy
3 cups (750ml) Campbell’s Real Stock Chicken
1 tablespoon balsamic vinegar
2 bay leaves
2 thyme sprigs
4 thick slices sourdough
1 garlic clove, halved
1 cup (120g) grated gruyere cheese

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Step 1
Melt the butter with the oil in a large saucepan over medium-low heat. Add the onion, sugar and 1 teaspoon salt and cook, stirring occasionally, for 20 minutes or until golden and caramelised.

Step 2
Add the brandy, then increase heat to medium-high and cook for 1-2 minutes until liquid is almost evaporated. Add the chicken stock, balsamic and herbs, bring to a simmer, then reduce heat to low. Cook for 10-15 minutes, stirring occasionally, until thickened.

Step 3
Meanwhile, preheat the grill to high.

Step 4
Grill bread on both sides until golden. Rub one side of each slice with garlic, top with cheese, then grill for a further 1-2 minutes until the cheese has melted.

Step 5
Divide toasts among 4 soup bowls, then ladle over the soup and serve.

Simple, tasty and low cost- perfect.

Love Betty xx

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