French Onion Soup with Mini Gruyère Toasties (aka mini grilled cheese!

• Produce

  • 4 Garlic cloves
  • 6 White onions

• Canned Goods

  • 850 ml Beef stock, hot good-quality

• Condiments

  • 5 tbsp Balsamic vinegar

• Baking & Spices

  • 1 Salt and freshly ground black pepper

• Bread & Baked Goods

  • 2 slices White bread

• Dairy

  • 25 g Butter, salted
  • 1 knob Butter
  • 50 g Gruyere cheese

• Beer, Wine & Liquor

  • 30 ml Brandy
  • 350 ml Red wine

Found on topwithcinnamon.com

Description

Ingredients

• 6 white onions, sliced very thinly (with a knife/mandoline/food processor)
• 25 g (1 oz) salted butter
• 4 garlic cloves, minced
• 350 ml (12 fl oz) red wine
• 850 ml (1½ pints) hot, good-quality beef stock
• 30 ml (2 tbsp) brandy
• 5 tbsp balsamic vinegar
• salt and freshly ground black pepper, to taste
• 2 slices of white bread (see notes)
• a knob of butter, for spreading + frying
• 50 g (2 oz) Gruyère cheese, thickly sliced

Directions

• In a large, dry frying pan, sauté the onions on a medium heat until browned. Add the butter and continue to cook until they become a deep brown colour. Add the garlic and continue to stir for 3 minutes. Transfer the caramelised onions to a large heavy-based pan with the wine, hot stock, brandy and balsamic - heat on medium and bring to a simmer. Leave to simmer for 15 minutes, uncovered.
• Rinse and wipe the frying pan clean - now you can use it for the toasties!
• Butter one side of each slice of bread. Place the Gruyère cheese slices on the non-buttered side of one of the slices. Make a sandwich by placing the other non-buttered side on-top of the cheese, leaving the two buttered sides of the bread facing out.
• Fry the Gruyère sandwich for about 5 minutes over a medium-high heat in the frying pan, until the underside is golden. Flip and fry the other side. If the cheese hasnt melted, turn the heat down and continue to fry until the cheese starts to ooze out of the sandwich (being careful not to burn the bread).
• Cut the crusts off of the Gruyère toastie then cut it diagonally into quarters.
• Remove the soup from the heat, season to taste and ladle into heatproof bowls. Serve the Gruyère toasties warm with the soup.

Nutrition