French Onion Soup with German Bratwurst

French Onion Soup with German Bratwurst

This is a tale of two classics meeting in one recipe – French Onion Soup with German Bratwurst. We might have put a twist on this traditional French dish, but don’t worry we still kept the delicious toasted baguette with gruyere on top to soak up all the beautiful flavours!

Serves 6

Ingredients

  • Unsalted butter – 100g
  • Brown onions (fine sliced) – 900g
  • Salt – to season
  • Cracked black pepper – to season
  • Dry white wine – 1 cup
  • Plain flour – 2tb sp.
  • Beef stock – 1.5L
  • Fresh thyme (picked) – 3-5 sprigs
  • Dried bay leaves – 2
  • French baguette stick (sliced on the diagonal into 1inch slices) – 12 pieces
  • Gruyere cheese – 180g (sliced into 12 x 15g pieces)
  • Olive oil – 1/2tb sp.
  • Götzinger Smallgoods German Bratwurst – 4 sausages

 Method

  1. Heat the oven to 180°.
  2. In a large pot, melt the butter on a low-medium heat. Once the butter has melted add the sliced onions. Season with salt and pepper and slowly cook for 1 hour – stir regularly.Turn up the heat and add the white wine. Allow to bubble away for a few minutes and stir so that the wine to deglazes the pan.
  3. Reduce the heat again and stir through the flour and cook for a further 2 minutes.
  4. Pour in the beef stock and add 3 sprigs of picked thyme and bay leaves. Put the lid on the soup and cook on a low medium heat for 30 minutes.
  5. Place the sliced bread pieces onto a lined baking tray and bake for 10 minutes until slightly toasted.
  6. Remove the bread from the oven and top each piece of bread with 15g of gruyere cheese and place back in the oven until the cheese is melted and golden (roughly 10 minutes).
  7. Heat the olive oil in a pan on medium heat and grill the German Bratwursts for roughly 10 minutes – turn regularly.
  8. Remove the sausages from the pan and slice them on the diagonal into 11-inch thick pieces and add to the soup.
  9. To serve, ladle a generous amount of the French onion soup and bratwursts into a bowl and top with two slices of baguette with melted gruyere. Garnish with picked fresh thyme leaves. 
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