dinner

French Onion Soup with Cheddar Toasties

After a weekend in Singapore my body and I are back to not being friends. I tried after America but eating healthy all the time is just a little tricky for some people (me). OK, that’s a massive lie. I made baked pasta (with cream, don’t tell the fiancé) so I am not really trying that hard.

So today is the day! Even though I may have had more than two slices of crusty bread with my big delicious soup, you don’t have to make the same choices as me. And you probably look better in a bikini for it. Holly note to self: Wedding = 5 months away. Sheeaat.

PS… technically French onion soup is cooked with beef stock so one may say that isn’t actually French onion soup and they would be correct, but we are all friends here.

French Onion Soup with Cheddar Toasties

Serves 4-6

Ingredients

  • 50g slab o’ butter
  • 4 large red onions
  • 4 large brown onions
  • 5 cloves of garlic
  • 1 leek
  • 1.5L chicken stock
  • 2tsp worcestershire sauce
  • 1tsp sugar
  • Salt and pepper
  • Grated vintage cheddar
  • Thickly sliced ciabatta or sourdough

Method

Start by halving alf all your onions then slice them thinly. Do the same with the leek then finely chop the garlic.

In the largest pot you have, melt the slab of butter over the lowest heat you have then add in all the veg. Coat everything in the butter and keeping the heat super low, season with salt and pepper then cover with a lid and leave to cook for as long as you have patience for – 30-45 minutes is the aim! Stir around every 10 minutes or so. You don’t want any colour on the onions – low and slow is the game here.

Pour in the chicken stock, sugar and Worcestershire and cook for a further 20 minutes over a gentle simmer.

While that’s on, toast your slices of bread and grate the cheddar. Butter the toast and cover with cheese before grilling in the oven until bubble and golden.

Have a taste of the soup to make sure it doesn’t need a pinch more salt and if you’re happy, pour into bowls and top with the toasties. Yummmmmmm.

  1. Seema says

    Matilda, This dish was divine! It turned out fantastic:) Thank you for all your tips and for the fantastic recipe! I can’t wait for the next one!

  2. Seema says

    I love French onion soup but I have never tried it before! Matilda, How small do you suggest I chop the leek? Also, did you add salt and pepper to the entire soup at the end, or do you recommend leaving that seasoning to individual bowls? Thank you for such a delicious idea!

    • thewanderingmatilda says

      Hi Seema,
      Thank you for the lovely comment. French Onion Soup is a perfect mid week winter warmer. Let me know how you go with the recipe. I quarter my leeks then slice finely. They don’t break down like an onion so will remain quite structural in the soup. As for salt and pepper. Entirely up to you. Adding during the cooking process or at the end won’t alter the end dish dramatically however season slightly when you add your stock and taste again before serving to ensure the balance is right 🙂 Good luck!