French onion soup with gruyère cheese toastie

1. 1

   To make the French onion soup, heat the butter in a large, lidded saucepan on a low heat and add the onions, thyme, garlic and bay leaf. Cover with the lid and cook for 20 minutes, until the onions are soft.

2. 2

   Stir in the yeast extract and cook for a minute. Stir in the flour, then whisk in the wine and stock. Bring to the boil, season with salt and pepper, reduce the heat and simmer for 5-10 minutes.

3. 3

   Meanwhile, to make the gruyère cheese toastie, mix the mayonnaise with the Dijon and cayenne pepper. Brush both sides of each piece of bread with it.

4. 4

   Fill the sandwich with the salami, gherkins and gruyère. Squeeze together and cook in a toasted sandwich maker until golden and crisp. Cut into 4 triangles. If cooking in a frying pan cook on each side on a medium heat for 2-3 minutes or until crispy.

5. 5

   Ladle the soup into the serving bowl and top with the 2 triangles on each bowl. Sprinkle the remaining cheese on top and place under the grill for 1-2 minutes or until the cheese has melted. Careful when serving the bowls will be hot.

1 serving ≈ 525 g

Nutrition values are estimates. - means data is unavailable.