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French onion soup with swiss alpine cheese

Will Studd
 
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French onion soup with swiss alpine cheese

Cuisine type: French, Western European
Cooking time: Less than 60 minutes
Special options: Vegetarian
Course: Entree, Lunch, Main

INGREDIENTS

300g finely sliced brown onion rings
60g unsalted butter
1 tablespoon plain flour
1 litre vegetable stock
1 teaspoon vegemite
100ml white wine
12- 16 slices of baguette
200g grated comte gruyere or emmenthal cut from the wheel
freshly ground black pepper
METHOD

Pre heat oven and dry out slices of bread as it warms. Slices should be quite hard – otherwise they go mushy in the soup.

Sweat the onions in a heavy saucepan with the butter, stirring regularly. When they are translucent and brown sprinkle with the flour and continue to stir and cook for a few more minutes.

Pour in the wine and stock stirring all the time and after bringing to the boil simmer for 15 – 20 minutes until the onions are soft and sweet
Place 4 ovenproof soup bowls in an oven dish. Fill the bowl 2/3 full with soup and a very thin layer of grated cheese, then a layer of toasted bread and top with more cheese.

Bake in the oven (190°C) for 10 minutes, or toast under the grill until the crust is brown.
 
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User comments
Sounds like a nice receipe. Found it unusual that they are using vegemite but it makes sense since they are using unsulted butter. However after reading the method it has no mention of the vegemite????? Can you please tell me when the vegemite is to go in?
The recipe calls for Vegemite...... when is it added? With the flour???
OK, so what do you do with the vegemite? It is in the list of ingrediants but is no where in the cooking instructions!!
try this

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