White onion soup with Gruyère croûtes
Serves: 4
Prep time: 15 minsTotal time: 
Recipe photograph by Laura Edwards
White onion soup with Gruyère croûtes
Satisfying, simple and delicious. Prepare to be bowled over by this nourishing soup
Serves: 4
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
476Kcal
Fat
33gr
Saturates
20gr
Carbs
30gr
Sugars
12gr
Fibre
5gr
Protein
11gr
Salt
2.4gr
Emma Franklin
Former Assistant Food Editor Emma is a chilli fanatic who grows exotic spices, fruit and vegetables in her urban garden. She loves food from all over the world but her mum's Spaghetti Bolognese is still her desert island dish.
See more of Emma Franklin’s recipes
Emma Franklin
Former Assistant Food Editor Emma is a chilli fanatic who grows exotic spices, fruit and vegetables in her urban garden. She loves food from all over the world but her mum's Spaghetti Bolognese is still her desert island dish.
See more of Emma Franklin’s recipes
Ingredients
- 75g butter, plus 10g extra for spreading
- 4 Taste the Difference sweet white onions, thinly sliced
- 125g potato, peeled and cut into 1cm cubes
- 200ml dry cider
- 4 thyme sprigs
- 1 litre vegetable stock
- 4 tbsp double cream
- 8 thin (about 1cm) slices of baguette
- 75g Gruyère, or vegetarian alternative, grated
Step by step
Get ahead
Make 2-3 days before and chill; or freeze. Defrost, reheat gently and make the croûtes to serve.
- Melt the butter on a low heat. Add the onions, potato and a pinch of salt, cover and cook for 25 minutes until tender but not coloured.
- Remove the lid and add the cider and thyme. Bring to boil and cook vigorously for 10 minutes. Add 900ml of the stock, bring back to the boil then simmer for 6-8 minutes.
- Remove any woody thyme stalks (leaves are fine left in) and discard. Blend until smooth. Add the remaining stock if you prefer a thinner soup. Stir in the cream and season to taste. Preheat the grill to medium.
- Butter the baguette slices on both sides then grill for 1-2 minutes on each side until toasted. Top with the grated cheese and grill until just melted. Top each bowl of soup with two croûtes.
