Union Square Bistro French Onion Soup
A French classic with a few little twists – and one of the most popular dishes on the menu at the Union Square Bistro and Bar in Martinborough. Winter 2019, Wairarapa Lifestyle Magazine
Serves 6
1 small bunch thyme, tied tightly together with twine
Olive oil for frying
4 large white onions, thinly sliced
Salt and pepper
1 cup white wine
1.2 litres chicken stock
1.2 litres beef stock
30 gm Dijon mustard
1 baguette
½ cup gruyere cheese, grated
½ cup Parmesan, grated
In a large heavy-based pan, heat the oil over a high heat. When hot add the onions and keep stirring so they don’t burn. When they start to soften, turn the heat down to medium. Season well with salt and pepper and keep stirring until they start to caramelise and brown.
Add the white wine and scrape the bottom of the pan to get all the flavour out of the onions. Add the chicken stock, beef stock and thyme.
Bring to the boil over a high heat then turn down the heat so it’s just slowly boiling. Continue to cook until the liquid has reduced by about half and the soup has thickened. This will take some time (about 40 minutes – 1 hour). Check the seasoning and adjust if necessary
In a small bowl, mix the mustard with a small amount of soup, then return this to the soup. Remove the thyme and again check and correct the seasoning.
Cut the baguette on a diagonal into ½ cm thick slices and toast lightly.
While still warm, pour the soup into six oven-proof bowls and top each with a single layer of baguette. Mix the cheeses together and place on top of the baguette
Grill in a pre-heated oven for around 5 minutes until the cheese has melted
