I would like to present you a very easy recipe inspired by my very favourite Australian cook Donna Hay – Smooth Onion Soup. The combination of a marvellous Dijon Mustard, brandy and Gruyère Cheese is just spectacular. It is so easy to make, but at the same time, rich in taste and impressive. Enjoy!
Total Time: 1 hour 15 minutes
3 large white onions, thinly sliced
1 medium shallot, sliced
1 tablespoon of plain flour
1 tablespoon of Dijon Mustard
splash of cognac, whiskey or any dark spirit
1 litre of good strong beef stock
Few branches of fresh thyme
Olive oil, butter
Few slices of strong flavoured cheese (Gruyère, Old Amsterdam, Cheddar)
Slices of bread
Heat up 2 tablespoons of olive oil and butter in a deep non sticking pan casserole on a medium heat.
Add the onions and shallot (for smooth taste and lovely color) and season well with thyme.
Lower the heat, put a lid on and braise for about 10 minutes.
Remove the lid and continue cooking, uncovered, for about 40 minutes until the onions are beautifully soft and golden.
Next, increase the heat. Dust with flour and give it a good stir.
Pour in the splash of alcohol and let it evaporate.
Stir in the mustard and mix.
Finish with the stock and cook on a medium heat for at least another 20 minutes until all tastes come through. Taste and taste.
Meanwhile, preheat the oven to 180 degrees and prepare the grilled toasts. Put a thick slice of cheese on top of each slice of bread.
Bake in the oven for about 10 minutes until cheese melts. Yummy!
Makes 5 serves.