French onion soup

A regular on bistro menus, this hearty soup gets extra flavour from fresh thyme sprigs. 

Ingredients (serves 4)

• 1 tbs olive oil
• 60g butter
• 1kg brown onions, halved, thinly sliced
• 1 tsp brown sugar
• 2 tbs plain flour
• 750ml (3 cups) salt-reduced beef stock
• 125ml (1/2 cup) white wine
• 2 sprigs fresh thyme
• 2 Woolworths Petit Pain
• Bake-at-Home crusty bread rolls, cut into 1cm-thick slices
• 40g (1/3 cup) coarsely grated gruyere or Swiss cheese
• Fresh thyme sprigs, extra, to serve

 

Method

1. Heat the oil and butter in a large saucepan over medium heat. Add the onion and cook, stirring, for 10 minutes or until the onion softens. Add the sugar and cook, stirring occasionally, for 8-10 minutes or until the onion is golden.
2. Add the flour to the pan and cook, stirring, for 1-2 minutes. Remove from heat. Gradually add the stock and wine, stirring until combined.
3. Place the onion mixture over medium heat. Add the thyme and cook, stirring constantly, for 5 minutes or until the mixture thickens. Cover and simmer, stirring occasionally, for a further 5 minutes. Season with pepper.
4. Meanwhile, preheat grill on medium. Place bread on a baking tray. Cook under grill for 1-2 minutes or until toasted. Turn and sprinkle with the gruyere. Cook under grill for a further 1-2 minutes or until the gruyere melts.
5. Ladle soup among serving bowls. Top with croutons and extra thyme to serve.

 

Notes

Freezing tip: At the end of step 3, set aside to cool. Place in an airtight container. Label, date and freeze for up to 3 months. To thaw, place in the fridge overnight. To reheat, place in a saucepan over medium heat. Continue from step 4.

Bearnaise sauce

A rich egg sauce flavoured with tarragon and white wine, bearnaise turns a simple grilled steak into a sensational French bistro style meal. Here's how to make it. 

Ingredients

• 160ml (2/3 cup) white wine
• 60ml (1/4 cup) white wine vinegar
• 2 French shallots, finely chopped
• 1 tsp dried tarragon
• 1 tsp black peppercorns
• 3 egg yolks
• 250g butter, chilled, chopped
• 1 tbs chopped fresh tarragon

 

Method

1. Make the reduction: Combine wine, vinegar, shallots, tarragon and peppercorns in a small saucepan. Simmer for 5 minutes or until liquid reduces to 2 tablespoons. Strain through a fine sieve into a heatproof bowl. Discard shallot mixture.
2. Cook the sauce: Place the bowl containing the wine mixture over a saucepan of simmering water (make sure the bowl doesn’t touch the water). Add egg yolks. Use a balloon whisk to whisk for 2 minutes or until pale and frothy. Add butter, a few pieces at a time, whisking constantly after each addition, until the sauce is thick and velvety. Remove from heat. Stir tarragon. Season with salt and white pepper.

 

Notes

How to serve it: Serve bearnaise sauce warm as an accompaniment to grilled steak with fried or steamed potatoes and salad leaves. It's also delicious with roast beef or steamed asparagus.