Recipe by Head Chef of Bistro Mosman, Jon Trouillet.
- 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
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.