Dear Gary Mehigan,
Thank you. Your French onion soup with gruyere toasts was unbelievable. You should definitely be winning an award or something 🙂
Gary Mehigan is a British-Australian chef, restaurateur and judge of the series MasterChef Australia. I’m addicted to this show right now! I’ll be making more recipes from it in the future for sure!
Although for me this recipe was time consuming, it came out perfectly. Next time I plan to do all the onion cutting in advance because that’s what took the most time.
“If you were served this in a restaurant, you’d think you were in heaven!” – Gwyneth’s grandmom
- 1 tablespoon olive oil
- 3.5 tablespoons butter
- 2kg brown onions, peeled and thinly sliced (chill to minimise vapours)
- 200ml dry good quality cider (or sherry or Armagnac) – this is optional
- 1L beef stock
- 2 fresh bay leaves
- 2 thyme sprigs
- 2 sprigs rosemary
- 8 x 1cm thick slices of a small sourdough baguette, lightly toasted
- 250g coarsely grated gruyere
- 100g finely grated parmesan
Heat oil and butter in a large saucepan over a medium low heat. Add onions, cover and cook for 20 minutes, stirring occasionally. Remove lid and cook for 30-40 minutes, stirring occasionally, until onions are soft and caramelized.
Add stock, the bay leaf, thyme and rosemary and season with salt and pepper. Bring to the boil, reduce heat to a simmer, simmer soup uncovered for 10-20 minutes or until slightly thickened.
Ladle soup into ½ cup capacity oven-proof bowls set on an oven tray. Sprinkle a little gruyere and parmesan onto the top of each bowl of soup. Top each with two slices of toasted ficelle then sprinkle with remaining cheeses. Place under a hot grill for 3-5 minutes of until cheese is melted and light golden.
Enjoy! And make sure you check out Masterchef Australia (much better than the American version…I hope I’m allowed to say that…)