French onion soup traybake
- ⏱ 1 hour 20 minutes
- Medium
- Serves 1
- 👥 2-cook recipe
A caramelised onion soup is finished in the oven with baguette slices and melted Gruyère.
Adapted from Great British Chefs.
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1Mise en place
2Preheat the oven
3Plate and serve
1Mise en place
2Preheat the oven
3Plate and serve
Ingredients
- 40 g unsalted butter
- 6 white onions (thinly sliced)
- 2 garlic cloves (minced)
- 1 pinch thyme sprigs
- 1 pinch salt for the onions
- 120 ml Muscadet
- 1.5 l beef stock
- 30 ml balsamic vinegar
- 10 ml Worcestershire sauce
- 1 pinch salt for the soup
- 1 pinch black pepper
- 1 baguette (sliced)
- 200 g Gruyere (grated)
- 1 pinch fresh thyme
What you'll need
You'll share: Oven, Large, Deep pot, Medium-sized roasting tray, Roasting tray, and Ladle.
Each of you needs your own: Cutting board, Chef's knife, and Mixing bowl.
The full plan
Split between two cooks — each step says who's on it.
1. Mise en place COOK 2
- Prep 6 white onions: thinly slice
- Prep 2 garlic cloves: mince
- Prep 1 baguette: slice
- Prep 200 g Gruyere: grate
2. Preheat the oven COOK 1
- Preheat the oven to 200°C
3. Caramelise the onions COOK 1
- In a large, deep pot, melt the butter over a medium heat
- Add the sliced onions and cook, stirring occasionally, until they are caramelised and golden brown, about 25 minutes
4. Cook the garlic COOK 2
- Stir in the minced garlic and thyme sprigs
- Season with salt to taste
- Cook for an additional 2–3 minutes
5. Simmer the soup COOK 2
- Add the Muscadet and let it reduce by half
- Add the beef stock, balsamic vinegar and Worcestershire sauce before seasoning with salt and pepper as needed, Leave to simmer for 15 minutes
6. Top the soup COOK 2
- In a medium-sized roasting tray, transfer the soup and layer the baguette slices over the top of the onions and broth, making sure they are just slightly submerged
- Sprinkle over the grated Gruyere
7. Bake the traybake COOK 2
- Place the roasting tray in the oven and bake for 20 minutes until the cheese has melted and the baguette slices are golden brown
8. Plate and serve BOTH
- Remove the traybake from the oven and garnish with a few sprigs of fresh thyme
- Ladle the French onion soup into bowls and serve while hot, Enjoy with a glass of Muscadet
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