Mary Berry French Onion Soup With Mustard Cheese Croûtes

This delicious Mary Berry French Onion Soup is a creamy and comforting dish, perfect for a quick and easy meal. The rich, hot soup is topped with crispy mustard croûtes for extra flavour. You can easily adjust the recipe with common ingredients, making it a flexible and satisfying choice for any day.

This French Onion Soup With Mustard Cheese Croûtes Recipe Is From Cooks To Perfection Course Cookbook by Mary Berry

Ingredients Needed

For the Soup

• 50g butter
• 1 tbsp olive oil
• 6 large white onions, thinly sliced
• 1½ tbsp caster sugar
• 200ml white wine
• 2 litres beef stock or vegetable stock (for vegetarians)
• 3 bay leaves
• 1 sprig rosemary
• Salt and freshly ground black pepper

For the Croûtes

• ½ thin baguette
• Dijon mustard, for spreading
• 25g Gruyère cheese, grated

How To Make French Onion Soup With Mustard Cheese Croûtes

1. Cook the onions: Heat the butter and olive oil in a deep saucepan. Once the butter has melted, add the onions and fry over high heat for 2-3 minutes. Lower the heat, cover with a lid, and cook for 10 minutes or until the onions begin to soften.
2. Caramelise the onions: Remove the lid, sprinkle in the sugar, and season with salt and pepper. Fry over high heat for 2-3 minutes, stirring. Reduce the heat to low and cook for 15 minutes, stirring occasionally, until the onions are golden, tender, and caramelised.
3. Prepare the soup base: Preheat the grill to medium-high. Pour in the white wine and bring to a boil for 2-3 minutes to allow the alcohol to evaporate. Add the stock, bay leaves, and rosemary. Bring the soup back to the boil and then let it simmer for 8-10 minutes over medium-high heat.
4. Make the croûtes: Slice the baguette into 6 thick or 12 thinner slices. Toast one side under the grill. Spread mustard on the untoasted side and top with the grated Gruyère cheese. Grill for a few minutes until the cheese has melted.
5. Finish the soup: Remove the herbs (bay leaves and rosemary) from the soup. Taste and adjust the seasoning if necessary. Serve the soup in warmed bowls, topped with the mustard cheese croûtes.

Recipe Tips

• Use fresh onions: For the best flavour, use fresh, firm onions that are not too old. They’ll caramelise better, giving your soup a richer taste.
• Toast the croûtes evenly: Make sure to toast the bread on one side first. This helps keep the mustard and cheese from sogging up the bread when you add them.
• Cook onions slowly: Caramelising the onions on low heat takes time, but it’s key to bringing out their natural sweetness. Don’t rush this step for the best flavour.
• Season as you go: Taste the soup as you cook and adjust the seasoning gradually. This ensures the flavours develop properly, especially with the wine and stock.
• Use homemade or good-quality stock: A rich homemade stock or a high-quality store-bought one will add a lot of depth to the soup, making it taste much better than using a stock cube.

How To Store & Reheat Leftovers

• Refrigerate: Store leftovers french onion soup with mustard cheese croûtes in an airtight container in the fridge for up to 4 days.
• Freeze: Freeze leftovers french onion soup with mustard cheese croûtes for up to 3 months. Let it cool before freezing. To reheat, thaw overnight in the fridge and heat it on the stove.
  Reheating: Reheat leftovers french onion soup with mustard cheese croûtes on the stove over low heat for 10 to 15 minutes until hot, stirring occasionally. You can also microwave leftovers french onion soup with mustard cheese croûtes in a covered container for 3 to 4 minutes, stirring halfway through for even heating.
   

Nutrition Facts

Serving Size: 1 cup (approximately 241 grams)

• Calories: 101
• Total Fat: 4 g
• Saturated Fat: 2 g
• Monounsaturated Fat: 1 g
• Cholesterol: 9 mg
• Sodium: 317 mg
• Total Carbohydrate: 12 g
• Dietary Fiber: 2 g
• Sugars: 5 g
• Protein: 6 g

Try More Mary Berry Recipes:

• Mary Berry Curried Lentil and Spinach Soup Recipe
• Mary Berry Dolcelatte And Leek Soup With Parmesan Crisps
• Mary Berry Curried Parsnip Soup Recipe
• Mary Berry Curried Beetroot Soup
• Mary Berry Emerald Isle Garden Soup Recipe