English Onion Soup with Comte Croutons


English Onion Soup with Comte Croutons (2)

I can’t pretend that the weather here has been as bad as it is in Northern USA at the moment – but it is still chilly, dark and miserable as it will undoubtably remain until April. And as such, it is another soup night tonight; this time my take on a classic, and one of my all time favourites.

Usually, a French Onion Soup contains onions, beef stock, wine and very little else. This is my version, and so it includes ingredients that a typical French Onion Soup usually wouldn’t – like bay leaves, and thyme. I also used vegetable stock rather than beef stock (and brandy rather than white wine) – not only does this make it vegetarian, it also makes it lighter and fresher. I really enjoy this version, and I hope you will too.

Don’t get me wrong, I adore the original version, but I think it tastes better when the onions are cooked for a long, long time – and I don’t have time for that tonight. I’ve used comte (a hard, French cow’s milk cheese) on the croutons as a nod to where the original came from; however any hard cheese such as gouda would work equally well. With French Onion Soup, you also tend to put the croutons in the soup, but I prefer them nice and crispy so I leave them on the side.

This will take about 40 minutes, and will serve 4. The leftovers get better with time, so make great lunches!

English Onion Soup with Comte Croutons (1)

English Onion Soup with Comte Croutons

10g butter

3 large onions

2 bay leaves

1 pinch thyme leaves

10g plain flour

1 small glass brandy

750ml vegetable stock

4 large slices French baguette

1 tbsp olive oil

40g grated comte

1. Finely slice the onions and add to a large saucepan with the butter, bay leaves, thyme and a pinch of salt. Cook over a medium-low heat, stirring every few minutes to make sure it doesn’t stick, for about 20-25 minutes until golden.

2. Add the flour, mix well, then add the brandy and bubble down. Add the stock and bring to a simmer, stirring often, for 5 minutes. Taste, and add more seasoning if necessary.

3. For the croutons, put the grill on high, the drizzle the olive oil onto a baking tray, then rub the bread in the oil to ensure an even coating. Put under the grill for 3-4 minutes until beginning to turn toast, then pile on the grated cheese. Put back under the grill and cook until the cheese is bubbling and golden.

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14 thoughts on “English Onion Soup with Comte Croutons

  1. Girl and the Kitchen January 27, 2015 / 7:48 pm

    Aghhh I love onion soups of all sorts…I’m an equal opportunity onion soup lover… And I love the comte on the crouton! Nice touch!

    Liked by 1 person

  2. Natalie Katharine January 27, 2015 / 9:07 pm

    I am all for leftovers. On the few occasions I have made onion soup it has been a bit bland and rubbish but this looks really hearty. I will have to give it a go.

    Liked by 1 person

  3. Next Step to Nirvana January 27, 2015 / 9:36 pm

    Looks yummy! Thanks for the follow and visiting my blog. I love food and just starting to add food posts to my blog.

    Liked by 1 person

  4. Dave D January 28, 2015 / 5:41 am

    Spot on with it getting better with time. I always make my soups the day before their intended meal. Altho I am almost always guilty of having at least a small bowl as soon as its done. Quality control hehe. 😉

    Liked by 1 person

  5. balance healthy eating June 25, 2015 / 10:25 pm

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