This French-inspired Onion Soup with Cheesy Croutons, courtesy of Dani Venn, is simple to cook, rich in flavour and great as an entree or main.
- Add olive oil to a large saucepan, when hot add onions and sauté on a low temperature for 30–45 minutes, until onions are softened and lightly golden. Stir occasionally, keeping an eye on the onions especially in the last 20 minutes to ensure onions don't burn. Add extra olive oil if needed.
- Increase heat to high, when hot, add white wine, reduce liquid by half.
- Add 2–3 cups of water, stock, bay leaves, thyme and season with salt and pepper, simmer for 30 minutes on low heat. If soup becomes too thick, add a little more water.
- To make the cheesy croutons, toast the baguette slices in toaster or under grill on high heat. Spread over mustard, top with two – three slices of baguette each with a heaped tablespoon of cheese, place under grill on high heat until cheese has melted. When ready to serve the soup, place in serving bowls, garnish with parsley to serve. Season to taste.
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