French Onion Soup with Lirah Aged Balsamic

 

This gorgeous soup tastes as if it is from a café on the streets of France! The sweetness of the caramelised onions combined with the tang of our Lirah Aged Balsamic is a delicious flavour combination. This soup will make a wonderful entrée at your next dinner party. Bon Appetit!

 

Ingredients

 

• 2 tablespoons butter
• 1.5 kg brown onions, halved & thinly sliced
• Salt & freshly ground black pepper, to taste
• ¼ cup Lirah Gourmet Aged Balsamic
• 6 cups chicken stock
• 2 cups beef stock
• 1 teaspoon dried thyme leaves
• 2 bay leaves

 

For Cheese & Baguette Topping

• 1 baguette, toasted (see method below)
• ¼ cup olive oil
• 8 slices Swiss Cheese
• ¼ cup fresh parsley, finely chopped

 

Method

 

1. In a heavy based saucepan heat butter over medium heat until melted. Add the onions and 1 teaspoon of salt. Lower the heat slightly and cook approx. 30 minutes until onions are beginning to caramelise and darken in colour.
2. Add the Lirah Gourmet Aged Balsamic and stir, loosening any brown bits from the bottom of the pan.
3. Add both stocks, thyme and bay leaves. Bring to the boil, then simmer until slightly reduced approx. another 30 minutes. Season to taste.
4. Preheat oven grill.
5. Divide soup evenly between 8 heatproof bowls then top each bowl with 2 slices of toasted baguette (see method below).
6. Cover the baguette with a slice of Swiss cheese and then grill until the cheese is melted and bubbling.
7. Remove from the oven, sprinkle with chopped parsley and serve immediately.

 

To Toast Baguette

1. Preheat oven to 180 degrees.
2. Cut baguette into 2cm slices and brush each slice with olive oil.
3. Arrange on a tray, in a single layer, and bake for approx. 15 minutes until golden. Set aside for later.