Main courses
Rory O’Connell’s French Onion Soup with Thyme Leaves and Gruyère Toasts
Ingredients
- 1.35kg onions
- 50g KERRYGOLD® UNSALTED IRISH BUTTER 227g
- 4 branches of thyme tied together with cotton string
- 1.7L chicken stock (or vegetable stock)
- Sea salt and freshly ground pepper
Directions
- Begin by peeling the onions and slicing them thinly.
- Melt the butter in a saucepan. Add the onion, thyme branches and toss well. Cook on a low heat for about 40-60 minutes with the lid off, stirring frequently - the onions should be dark and well caramelised but not burnt.
- Add the stock, season with salt and freshly ground pepper, bring to the boil and simmer for a further 5 minutes. Taste and season.
- Ladle the very hot soup into deep and hot soup bowls. Place a piece of toasted baguette generously covered with grated cheese on top of each one. Pop under the grill until the cheese melts and turns golden.
- Serve immediately and enjoy!
