French Onion Soup with Gruyere Croutes
French Onion Soup with Gruyere Croutes, with measured ingredients and a clear cooking method. Serve with Biere de Garde for a relaxed ProjectBeer table.
main · Serves 4
French Onion Soup with Gruyere Croutes
Bring french onion soup with gruyere croutes to the table for something different alongside a drink. The recipe balances flavour and texture using straightforward techniques and measured ingredients. Serves 4. Have everything ready before you start, follow the cooking and cooling times below, and pour a small glass of Biere de Garde when the food is ready.
Ingredients
Serves 4
800 g onions, thinly sliced
40 g butter
1 tbsp olive oil
1 tbsp plain flour
1.2 litres beef stock
1 tsp thyme leaves
8 baguette slices
120 g Gruyere, grated
Instructions
Melt butter with oil and cook onions over medium-low heat for 45–55 minutes, stirring often, until deeply golden rather than burnt.
Stir in flour for 1 minute, gradually add stock and thyme and simmer uncovered for 25 minutes.
Toast baguette under a medium grill, turn, top with Gruyere and grill for 2–3 minutes until golden.
Ladle hot soup into bowls and float cheese croutes on top just before serving.
Serving Suggestions
Divide between warmed plates or bowls and serve with the accompaniments prepared in the method. The recipe makes a complete main course for the stated number of people.
Pairing Tips
Start with Biere de Garde. Rounded malt and a gently earthy finish complement slow-cooked onions and browned cheese. Serve a modest measure so the drink supports the food. An alcohol-free beer in a similar style is also an option; choose one with a comparable balance of sweetness and bitterness.