One-pot WONDERS
French onion soup with cheese and chive croutons
The buttery, boozy aroma of this classic warms the heart. We’ve swapped the usual Gruyère for Grana Padano to give it a tasty twist.
Serves 2 • Ready in 1 hr 10 mins
60g butter
5 onions, thinly sliced
2tsp soft brown sugar
2tbsp brandy
2tsp flour
2 garlic cloves, crushed
150ml dry white wine
450ml good-quality beef stock
or bone broth
For the croutons:
2 slices of sourdough baguette,
toasted
25g Grana Padano, finely grated
10g finely chopped fresh chives
1 In a heavy-based lidded pan, melt the butter until sizzling. Add the onions, season, and cook over a medium heat for 10 mins until softened. Stir regularly.
2 Stir in the sugar and brandy, put the lid on the pan and cook for 20 mins until caramel-like in colour.
3 Stir in the flour and garlic, and cook for 2 mins, then pour in the wine and stock. Cook for 15 mins with the lid on and for a further 10 mins with the lid off.
Just before the soup is ready, set your grill to high.
