French onion soup with thyme and Beaufort cheese croutes recipe

1. 1

   Heat 2 tbsp of the olive oil in a large saucepan over a medium heat.

2. 2

   Add the onions, 2 sprigs of thyme and the butter and cook over a medium heat for 20 minutes, or until golden brown.

3. 3

   Add the brandy and reduce on a medium heat until the alcohol has evaporated.

4. 4

   Preheat the grill to hot.

5. 5

   Add the chicken stock to the onions and most of the remaining thyme (leave some to sprinkle on the croutons and the finished soup).

6. 6

   Bring to the boil and then simmer for 20 minutes.

7. 7

   Season with salt and pepper.

8. 8

   Meanwhile, for the giant croutes, dip the olive bread in 4 tbsp olive oil, making sure they are well covered.

9. 9

   Then place the slices on a baking tray and cook under the grill for 10 minutes, or until golden brown and crispy.

10. 10

    To finish the croutes, sprinkle them with the Beaufort cheese, followed by some finely chopped fresh thyme and some salt to season.

11. 11

    Grill for a further 2 minutes, or until the cheese has melted.

12. 12

    To serve, ladle the soup into bowls and garnish with more thyme and a healthy serving of the warm baked olive bread croutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.