French Onion Soup

Recipe by Head Chef of Bistro Mosman, Jon Trouillet.

Chasseur Round French Oven in Duck Egg Blue

Ingredients

60g butter
2tbsp olive oil
1kg brown onions, finely sliced
2tsp brown sugar
30g plain flour
1L beef stock
1 baguette
1tbsp olive oil (for the croutons)
1 garlic clove
150g Swiss cheese, grated
Salt & pepper

Method

Heat the butter and oil in a Chasseur Round French Oven over medium-low heat until sizzling. Add onions and 1 teaspoon of salt. Cook, covered, stirring often. Add sugar and cook until the onions are caramelised and soft.

Add the flour to the French oven and stir while cooking for 2 minutes. Add stock and 2 cups of water. Reduce the heat to low and simmer, uncovered, for 15 minutes.

For the croutons: slice the baguette. Baste or spray the bread with 1 tablespoon of olive oil and toast under the grill in the oven. Crush the garlic and spread on the toasted slices, then sprinkle the cheese on top. Return to the grill for another 3-4 minutes or until the cheese melts.

Ladle the soup into bowls. Top with the croutons. Season with pepper and serve.

Jon Trouillet made his French Onion Soup in the Peter’s Of Kensington kitchen on Saturday 8th June using the beautiful new Peppermint range from Chasseur. Throughout the colder months, Chasseur Round French Ovens are perfect for slow cooking and creating rich deep flavours. Learn more about cooking with cast iron here.