French Onion Soup with Blue Brie Croutons Recipe

French Onion Soup  with Blue Brie croutons

An original recipe by Not Quite Nigella

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• 2 tablespoons butter

• 2 tablespoons oil

• 5 large brown onions sliced into rings

• 2 garlic cloves,finely chopped

• 2 tablespoons plain flour

• 6 cups beef stock(I use OXO stock cubes)

• 1/2 cup red wine

• 1/2 teaspoon Herbs de Provence or a Bouquet Garni

• 2 teaspoons brown sugar (optional)

• 1 teaspoon Vegemite or Promite (optional)

• 30cm baguette (French stick), cut crossways into 10 slices

• 60g Blue Brie (I used King Island)

• butter

Method

Step 1 - Heat the butter and oil in a large saucepan over medium heat. Add the onions and garlic, and cook, stirring, for 10 minutes or until the onions are soft and translicent and started to turn gold. Add the flour and cook, stirring, for 1 minute -be careful as it can burn. Add the stock, wine and herbs de provence or Bouquet Garni. Bring to the boil over medium-high heat. Reduce heat to low and simmer, uncovered, stirring occasionally, for 30 minutes or until soup thickens slightly. Remove bouquet garni if using. Season with salt and pepper and taste, if it lacks balance and flavour add the brown sugar and Vegemite. I find it depends on the quality of the stock or stock powder.

Step 2 - Grill baguette slices until golden and turn over and grill other side. Butter on one side and add thinly sliced blue brie until it starts to melt. Place 1 or 2 pieces on top of soup and serve immediately.

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