French Onion Soup with Cheese Crostini
Take our Kara wholesale bread and top it with a delicious toasted cheese to accompany this warming winter soup.
1 tbsp olive oil
1kg onion, halved and thinly sliced
1 tsp sugar
4 garlic cloves, thinly sliced
2 tbsp plain flour
250ml dry white wine
1.3 litre beef stock
Thick slices of Kara Bloomer Sliced
140g gruyere cheese, finely grated
Melt the butter and olive oil in a large based pan.
Chop the onions and fry with the lid on for 10 minutes until soft. Sprinkle in the sugar and cook for a further 20 minutes, stirring frequently until caramelised. Make sure the onions are really golden and soft when pinched between your fingers. Take care that the onions don’t burn.
Fry the sliced garlic for the final few minutes of cooking time then sprinkle in the plain flour and stir well. Increase the heat and keep stirring as you gradually add in the dry white wine and then the beef stock. Cover and simmer for 15-20 minutes.
Toast 4 slices of the bloomer breads.
Ladle the soup into heatproof bowls. Put the toast on top of the bowls of soup and pile on the cheese. Grill until melted and bubbling. Alternatively, complete the toasts under the grill and then serve on top.
This recipe has been taken from BBC Good Food.
This recipe uses
Medium White BloomerView Product