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French Onion Soup with Parmesan Sage Croutons

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Serves: 4 main, 6 entrée

Ingredients:

  • 100g Western Star butter
  • 1kg brown onions, sliced
  • 1 teaspoon sugar
  • salt and black pepper, to taste
  • 2 tablespoons plain flour
  • 1 tablespoon dijon mustard
  • 1 cup white wine
  • 1 litre salt reduced beef stock
  • 4 slices baguette
  • 20g Western Star butter, extra
  • 4 sage leaves
  • 1/2 cup grated Perfect Italiano parmesan cheese

Method:

  1. Melt butter in a large saucepan, add onion, sugar, season with salt and cook over low heat stirring occasionally for 25-30 minutes until very soft and browned.
  2. Stir mustard and flour into the onions, and cook for a further 3-4 minutes until flour is well browned, stir in wine and cook for a further minute before stock. Cover and bring to a gentle simmer for 25-30 minutes until thickened and dark, season to taste.
  3. In the meantime, spread bread with butter, top with sage leaves.
  4. Ladle soup into 4 ovenproof bowls or mugs, top with a slice of bread, sprinkle with parmesan and grill under a hot grill for 3-4 minutes until cheese is bubbling and bread is golden. Serve immediately. 

Cooking Time: 15 mins prep plus 1 hr 10 Cooking

Photo: French Onion Soup with Parmesan Sage Croutons