French Onion Soup
*recipe adapted from nuttelex.com
100 g Nuttelex Original Spread
2 kg brown onions, slice them thin
1 tbsp plain flour
1-liter stock (veg, chicken, or beef - though beef is the traditional stock used)
1/4 cup brandy
salt and pepper to taste
1 rye or sourdough baguette, sliced slightly on the diagonal into 12 pieces
250 g Gruyere, coarsely grated
2 sprigs Sage
parsley, finely chopped to serve
1.Preheat oven to 200ºC
2.Melt Nuttelex in a saucepan and then add the sliced onions. Stir constantly and cook on medium heat for at least 30-40 minutes until onions are super soft, golden, and have caramelized.
3.Next, sprinkle in the flour and cook for another few minutes, with continuous stirring.
4.Now add the brandy and stock and cook for 20 minutes or until the soup is rich in color and the onions are cooked. Check taste and season with salt and pepper. Scatter with parsley (optional).
5.Place your six serving bowls on a baking tray and then carefully half fill each bowl with soup mix. Then top each soup with half the cheese.
6.On a separate tray layout your 12 baguette slices each with a leaf or 2 of sage, and then sprinkle very generously with the remaining cheese.
7. Place soup and baguette trays in the oven and cook for 5-10 minutes until cheese has melted.
8. Carefully remove the cheesy melted baguette pieces from the tray and place 2 in each soup. Serve soup immediately.
Vegetable oil (containing Sunflower oil 41%), water, salt, emulsifiers (471, sunflower lecithin), natural flavour, vitamins A, D, E, natural colour (beta carotene).
- Natural Flavours and Colours
- Free from Nut Oils
- Totally Vegetarian and Vegan
Storage: Keep refrigerated at or below 4ºC
Shelf Life: 1 year