Our classic French White Baguettes are light and fluffty and make the perfect cheese croutons for our gluten free French Onion Soup recipe.
Serves:
4
Ingredients:
- 2 Warburtons Gluten Free White Baguettes
- 50g butter
- 6 large brown onions, finely sliced
- Pinch sugar
- 2tbs sherry or 100ml white wine
- 1.25 litres good quality beef stock
- 100ml boiling water
- A few sprigs of fresh thyme
- 2tbs extra virgin olive oil
- 1 clove garlic, cut in half
- 200g gruyere cheese (or mix of gruyere and emmental), grated
Method:
- In a large saucepan, melt the butter then add the onions and fry gently over a medium low heat, stirring frequently for about 45 minutes. Turn down the heat if they start to burn. The onions should be soft and evenly browned all over. Add the sugar and co
- Add the sherry or white wine, stir and cook for five minutes then add the stock, water and the fresh thyme leaves. Reduce the heat and simmer gently for 30 minutes.
- While the soup is simmering, make the croutons. Slice each Warburtons Gluten Free baguette into 6 diagonal slices and toast under the grill on both sides.
- Drizzle the toasts with a little olive oil then rub with the cut side of the garlic clove. Top with the grated cheese and return to the grill for a few minutes until golden and bubbling
- Serve the soup into bowls and top with the cheesey croutons, sprinkled with a few thyme leaves.