Office +61 3 5241 6550. Competition Line +61 3 5241 3679


Maria’s Recipes: French Onion Soup

French Onion Soup
(Serves 2 to 3 hearty main meal portions or 4 to 5 entree portions)

-6 onions, thinly sliced (between 900gm-1kg)

-2 tablespoons of butter & a small splash of rice bran oil (or vegetable oil)
-1 litre of beef stock
-1.5 cups water
-2 heaped tablespoons of plain flour
-2/3 cup dry white wine (like Chardonnay)
-1 bay leaf
-1 teaspoon of fresh thyme
-2 pinches of salt (for breaking down the onions)

Swiss Cheese Croutons
-1 French stick or two French stick halves (sliced into 1.5cm slices approx)
-optional butter/margarine for spreading
-1 cup of grated Swiss cheese
-In a large pan, melt butter and add splash of oil (which will help keep butter from burning)
-Add onions & stir occasionally as they cook and collapse a little
-After about 15 minutes, add couple of pinches of salt and continue cooking another 15 to 25 minutes until onions are really soft and golden brown/caramelised
-In a separate saucepan, heat wine and boil for one minute
-Add beef stock, water and bay leaf, bring to the boil and remove from heat
-Add flour to onions and stir for 1 to 2 minutes until well incorporated
-Slowly add hot stock while stirring and working out any clumps
-Once all of the broth is in, bring to a boil, then let simmer for 25 minutes without a lid
-Remove bay leaf, add thyme and stir well (tast for seasoning)
-To make croutons, lightly butter each slice of baguette (which is optional) and place under a grill until light brown
-Flip baguette slices over, sprinkle over Swiss cheese and put back under grill until bubbling and bread is toasted around edges (being careful not to burn it)
-Ladle soup into bowls and add two large cheese croutons to each serving