French Onion Soup with Marmite Croutons
  • Lunch

French Onion Soup with Marmite Croutons

A rich and savory French onion soup topped with Marmite-spread croutons and a blend of cheeses, perfect for a comforting meal.

4 servings

~1 hr 45 min

Ingredients

The Soup

  • Onions, sliced, we used a mix of shallots & white onions500 g
  • Salted Butter50 g
  • All-purpose Flour3 tbsp
  • Dry White Wine150 ml
  • Beef Stock500 ml
  • Marmite4 tsp
  • Bay Leaf×3
  • SaltPinch
  • Black PepperPinch

The Crouton Tops

  • Baguette, about 1cm thick slices12 slices
  • Emmental, sliced50 g
  • Cheddar Cheese, coarsely grated50 g
  • Parmesan, coarsely grated50 g
  • Marmite, to spread on the breadto taste
  • ThymeSmall bunch

To Cook

  • Extra Virgin Olive Oilto taste

Instructions

  1. Preheat the Oven

    Preheat the oven to 180Cº.

  2. Prepare the Croutons

    Drizzle the sliced bread with olive oil and a pinch of salt and pepper. Place in the oven and cook for 10 minutes until crisp and golden. Set aside until needed.

  3. Cook the Onions

    Place a large, deep pan over a low heat with a lug of olive oil. Add the sliced onion to the pan and cook for 1 hour over a very low heat until the onions are sweet and jammy.

  4. Add Thyme and Butter

    Increase the heat to a medium-high and then add the thyme and butter to the pan and allow to melt before adding the flour into the pan. Cook-off for a minute or two.

  5. Combine Wine and Stock

    Add the wine to the pan and mix together until fully combined. Add the beef stock and the marmite to the pan and bring to the boil. Then, reduce the heat to a gentle simmer and cook for 15 minutes until thickened.

  6. Preheat the Grill

    Preheat the oven under a grill setting.

  7. Spread Marmite on Croutons

    Spread a thin layer of Marmite over one side of each of the croutons.

  8. Assemble the Soup

    Next, transfer the soup into small, oven-safe soup bowls and top with two of the crouton slices.

  9. Grill the Cheese

    To finish, top with the Emmental slices and then the grated cheese and a few sprigs of thyme. Transfer to the oven and grill for a few minutes until the cheese is melted and starting to colour. Serve immediately.

TIP

It’s really important not to rush this part, cooking the onions over a very low heat helps all the natural sugars to release and the flavours to develop.

Start Cooking