French onion soup with croque monsieur croûtons
A French classic served with croque monsieur croutons that soak in the soup.
Ingredients
For the French onion soup
- 30g/1oz butter
- 4 large white onions, finely sliced
- 100g/3½oz smoked pancetta lardons, diced
- 1 tsp chopped fresh thyme
- 2 garlic cloves, crushed
- 1 bay leaf
- 1 tbsp yeast extract, such as Marmite
- 30g/1oz flour
- 1 litre/1¾ pint beef stock
- salt and freshly ground black pepper
For the ³Ò°ù³Ü²âè°ù±ð croûtons
- 10g butter
- 10g flour
- 1½ tbsp milk
- 2 tbsp double cream
- 200g/7oz ³Ò°ù³Ü²âè°ù±ð cheese, half grated and half sliced
- pinch cayenne pepper
- ½ thin French stick, cut into thin slices
- 2 tbsp Dijon mustard
- 2 tbsp mayonnaise
- 2 slices good quality, thin cut ham, cut into small pieces
- salt
Method
To make the French onion soup, heat the butter in a saucepan and add the onions, lardons, thyme, garlic and bay leaf. Cook covered for 20 minutes over a low heat until the onions are soft. Stir in the yeast extract and cook for a minute. Stir in the flour and whisk in the stock. Bring to the boil, season with salt and pepper, reduce the heat and simmer for 5–10 minutes.
To make the ³Ò°ù³Ü²âè°ù±ð croûtons, melt the butter in a saucepan and then stir in the flour. Slowly whisk in the milk and cream. Add most of the grated cheese and stir until melted. Season with salt and add the cayenne pepper. Leave to cool.
Lightly toast the bread on both sides. Brush half the slices with Dijon and mayonnaise. Add some ham, cheese slices and then sandwich with the remaining slices of bread. Top with the béchamel and remaining grated cheese. Preheat the grill to hot and cook until melted and golden.
Serve the soups in bowls, with a croûton in each soup and the rest alongside.
