French Onion Soup Traybake Recipe
by GBC Kitchen
4–6
50 minutes
Ingredients

Caramelised onions

  • 40g of unsalted butter
  • 6 large white onions, thinly sliced
  • 2 garlic cloves, minced
  • 1 pinch of thyme sprigs
  • 1 pinch of salt, to taste

Soup base

  • 120ml of Muscadet
  • 1.5l beef stock
  • 30ml of balsamic vinegar
  • 10ml of Worcestershire sauce
  • 1 pinch of salt, to taste
  • 1 pinch of black pepper, to taste

Garnish

  • 1 baguette, sliced
  • 200g of Gruyere, grated
  • 1 pinch of fresh thyme
Method
1

Preheat the oven to 200°C 

2

Melt the butter in a large, deep pot over a medium heat. Add in the sliced onions and cook, stirring occasionally, until they are caramelised and golden brown, about 25 minutes 

  • 40g of unsalted butter
  • 6 large white onions, thinly sliced
3

Stir in the minced garlic and fresh thyme leaves, then season with salt to taste. Cook for an additional 2–3 minutes 

  • 2 garlic cloves, minced
  • 1 pinch of thyme sprigs
  • 1 pinch of salt, to taste
4

Add in the Calvet Muscadet White Wine and let it reduce by half, then add in the beef stock, balsamic vinegar and Worcestershire sauce before seasoning with salt and pepper as needed. Leave to simmer for 15 minutes 

  • 120ml of Muscadet
  • 1.5l beef stock
  • 30ml of balsamic vinegar
  • 10ml of Worcestershire sauce
  • 1 pinch of salt, to taste
  • 1 pinch of black pepper, to taste
5

Transfer the soup to a medium sized roasting tray, and layer the baguette slices over the top of the onions and broth, making sure they are just slightly submerged, then sprinkle over the grated Gruyère 

  • 1 baguette, sliced
  • 200g of Gruyere, grated
6

Place the roasting tray in the oven and bake for 20 minutes until the cheese has melted and the baguette slices are golden brown 

7

To serve, remove the tray bake from the oven and garnish with a few sprigs of fresh thyme 

  • 1 pinch of fresh thyme
8

Ladle the French onion soup into bowls and serve while hot. Enjoy with a glass of Calvet Muscadet White Wine