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French Onion Soup with Dijon Toasts

French Onion Soup with Dijon Toasts

With Laura Faire

French Onion Soup with Dijon Toasts

Serves: 6
Preparation time: 20 minutes
Cooking time:  2 hours

6 onions, sliced
1 tablespoon butter
1 tablespoon oil
1 teaspoon white sugar
salt and pepper
2 pieces of shin on the bone, sinew clipped
1 tablespoon flour
2 small onions, chopped
1 small carrot chopped
1 bay leaf
1 tablespoon tomato paste
2 litres cold water

Melt butter in large frying pan with a lid, add the oil and cook the onions on a very low heat with the salt, sugar and pepper (about an hour making sure not too brown).
Flour the meat lightly and brown in a little oil in a large saucepan.
Remove meat from the pan and add the onions, carrots and tomato paste.
Stir until beginning to brown, scraping the bottom well to collect the flavour left after cooking the meat.
Return the meat with the bay leaf and water.  Simmer for 2 hours, then stain into the cooked onions.

Cheese Toasts

Serves: 6
Preparation time: 3 minutes
Cooking time: 25 minutes

6 slices of french bread
3 teaspoon Dijon mustard
1 cup grated cheese gruyere is best, but any will do.

Bake slices of bread in the oven at 150c for 20 minutes until dried out.
Spread with mustard and top with cheese. 
Return to the oven and continue to bake until brown and bubbling.

(Broadcast: 29 June 2012)