French Onion Soup with Parmesan and Gruyere Croutons

I’ve been having a browse through an array of varying recipes for this French classic recently and have come up with my own version, which I’m extremely pleased with – full of flavour and almost serves as a meal in itself!   The cider compliments the onions perfectly and the addition of the vinegar provides a little zing!  Use a good quality beef stock to give this French classic the rich, intense flavour it deserves!

Serves 2 large portions

Ingredients

Soup:

• 2 tbsp of vegetable oil
• 40g of unsalted butter
• 1 large white onion, finely sliced
• 1 large red onion, finely sliced
• 1 banana shallot, finely sliced
• 3 garlic cloves, peeled and finely sliced
• 2 thyme sprigs
• 1 bay leaf
• 30g of pancetta
• 40ml of cognac
• 500ml of dry cider
• 25g of flour
• 1 tbsp sherry or red wine vinegar
• 750ml of Beef stock
• salt
• pepper, freshly ground

Croutons:

• 1 baguette cut in 1cm thick slices
• 2 tbsp of olive oil
• 1 garlic clove, peeled and finely sliced
• 25g of Parmesan, finely grated
• 25g of Gruyere, finely grated

1. Place a large, heavy-based pan on the hob.  When the pan is hot, add the oil and melt the butter then add the onions, garlic and pancetta.
2. Cook over a medium heat for 25-30 minutes, stirring so they become soft and golden brown.  The longer the onions cook the more the sugars in the onions will add to the dish.
3. Add the cognac, cook for a minute then pour in the cider and bring to the boil, stirring constantly, until the liquid has reduced by two-thirds.  Add the vinegar, thyme and bay leaf.
4. Stir in the flour then add the stock and a pinch of salt to taste. Bring to the boil, then turn down the heat, cover and simmer for around 30minutes.
5. Add salt and freshly ground pepper if required.
6. To make the croutons, set the oven to 180˚C/Gas mark 4. Drizzle the baguette slices in olive oil and cook for around 10/15 minutes until golden brown.
7. Rub the cooked croutons with garlic, sprinkle with the mixed cheese and place under a hot grill until the cheese turns golden brown.
8. Serve the soup in large bowls with the croutons on top.