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Ingredients
- 3tbs butter
- 1kg white onions, thinly sliced
- 2 cloves garlic, minced
- 1tsp sugar
- 2tbs plain flour
- 100ml red wine
- 500ml beef stock
- 2 bay leaves
- Salt and pepper
- For the topping:
- 1tbs butter
- 1tbs plain flour
- 2tbs beer
- 1tsp Dijon mustard
- 1tsp Worcestershire sauce
- 150ml milk
- 150g Cáis na Tíre cheese, grated
- Sliced sourdough bread
- Fresh chives, chopped
- For the soup: In a large pot, melt the butter over medium heat. Add the sliced onions and cook, stirring occasionally, until they are caramelised and deeply golden brown. This could take about 45 minutes. Stir in the minced garlic and sugar, and cook for an additional five minutes.
- Sprinkle the flour over the onion mixture and cook for a couple of minutes, stirring constantly. Pour in the red wine to deglaze the pan, scraping up any browned bits from the bottom. Add the beef stock and bay leaves. Bring the soup to a simmer and let it cook for about 30 minutes. Season with salt and black pepper to taste. Remove the bay leaves before serving.
- Cáis na Tíre rarebit: In a separate saucepan, melt the butter over medium heat. Stir in the flour to form a roux. Cook for a minute or two until the flour is incorporated and the mixture is lightly golden. Add the Dijon mustard, beer and Worcestershire sauce, stirring to combine. Gradually whisk in the milk to create a smooth sauce. Cook, stirring constantly, until the sauce thickens. Reduce the heat to low and stir in most of the grated cheese until melted and well combined. Season with salt and black pepper.
- Toast the slices of bread until they are lightly golden and crispy. Spread the cheese sauce over the toasted bread slices. Preheat your grill and ladle the French onion soup into oven-safe bowls. Float a slice of the cheese-topped bread on top of each bowl. Sprinkle the remaining cheese over the bread slices. Place the bowls under the grill until the cheese is melted, bubbly and golden brown. Carefully remove from the grill and let the soup cool slightly before serving, topped with the chopped chives.
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