Bovril & Onion Soup

gruyère cheese

🥗Healthier: low-fat cheese

💰Cheaper: mozzarella

Lower fat content while maintaining meltability.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a healthier fat option.

crusty bread

🥗Healthier: whole grain bread

💰Cheaper: white bread

Whole grain increases fiber content.

Add 1 tablespoon of butter and a teaspoon of olive oil in a large saucepan. Turn to medium heat.

Slice the onion thinly and add it to the saucepan when the butter has melted.

Add a finely minced garlic clove and the sugar, and stir.

Gently caramelize the onions for about half an hour on a low-med flame. Stir constantly until they are nicely browned and soft.

Mix the Bovril with around 800ml of hot water.

In a deep pot, melt 2 tablespoons of butter and add 2 tablespoons of flour.

Stir well to create a roux. Cook for about 30 seconds stirring constantly then slowly add half of the bovril liquid. Mix well to achieve a thick broth. Then add the caramelized onions.

Stir in the wine, salt & pepper, and the rest of the Bovril. Bring it to a boil, then simmer on a low flame, partially covered for about 40 minutes.

In the meantime, slice the baguette, brush it with some olive oil, and sprinkle some Aromat on top. Bake for about 8 minutes or until the bread starts to brown up.

To serve, simply place a couple of ladles of soup in an oven-proof bowl or ramekin. Place the bread on top to cover all the soup, and place 3-4 slices of Swiss cheese on top.

Place the bowls in a hot oven or under a grill until the cheese is bubbling.

Serve with some freshly chopped parsley on top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens