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French onion and beef cheek soup

4 people
Easy

Prep time
15 mins

Cook time
50 mins

Total time
1hr 5 mins

Javier De La Hormaza

Recipe provided by

Javier De La Hormaza

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Ingredients

50g butter
1 tbsp olive oil
1kg onions, peeled and thinly sliced
4 garlic cloves, finely chopped
2 tbsp plain flour
100ml brandy
150ml amontillado sherry
1 bay leaf
4 sprigs of thyme
1.5l hot beef stock
250g cooked Galician beef cheek, shredded into pieces
Salt and pepper to taste
4-8 slices baguette, depending on size
150g gruyère cheese, finely grated

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Introduction

A variation on a classic French onion soup by adding slow cooked beef cheek, brandy and amontillado sherry for a deliciously rich and easy to make at home savoury soup that is great for dinner parties.

Method

In a large heavy-based pan, melt the butter and olive oil and cook the onions with a touch of salt for 10 minutes until soft.
Sprinkle the sugar and cook for 20 minutes more, stirring frequently, until caramelised but taking care the onions don’t burn. Add the chopped garlic for the final few minutes of the onions’ cooking time.
Add the plain flour, stir well and cook for one minute. Increase the heat and keep stirring as you add the brandy and amontillado sherry and reduce by half, followed by the hot beef stock, bay leaf, thyme and stir well. Add the cooked beef cheek pieces, check for salt and season with cracked black pepper, cover and simmer for 20 minutes.
To serve, turn on the grill, and toast the bread. Ladle the soup into heatproof bowls. Put a slice or two of toast on top of the bowls of soup, and pile on the gruyère. Grill until melted. Alternatively, you can cook the toasts under the grill, then add them to the soup to serve.

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