Recipe

A rich French onion and mushroom orzo soup topped with cheesy baguette.

Prep time: 15 mins | Cooking time: 45 mins | Serves 4

French | Cardiff Mum | Main

Ingredients  

• 4 Tablespoons Butter
• 1 Tablespoon Oil
• 1 Teaspoon White Sugar
• 4 White Onions, Peeled And Thinly Sliced
• 6 Garlic Cloves, Minced
• 250g Chestnut Mushrooms, Thinly Sliced
• 200ml White Wine Or 100ml White Wine Vinegar
• 2 Tablespoons All-Purpose Flour
• 2 Litres Beef Stock
• 1 Tablespoon Worcestershire Sauce
• 1/2 Teaspoon Dried Thyme
• 2 Bay Leaves
• Baguette, Cut Into Slices
• Grated Cheddar (Or Mozzarella For Topping)
• 250g Dried Orzo Pasta

Method

1. Preheat the oven to 190°C.
2. Peel and thinly slice the onions, then add them to a large deep saucepan with the olive oil. Stir to coat the onions in oil and cook on low for around 20 minutes. Add the butter, sugar, and white wine (or vinegar), turn up the heat slightly, and cook for another 5 minutes. Add the minced garlic and sliced mushrooms and cook for another 5 minutes.
3. Mix the flour with a splash of water to make a paste then add it into the onions with the stock, Worcestershire sauce, bay leaves, orzo, and thyme. Stir, cover the pan, and let it simmer for around 15 minutes.
4. While the soup is simmering, place the baguette slices on a sheet pan, drizzle with olive oil, and bake in the oven for 5–7 minutes. Remove, cover one side with grated cheddar or mozzarella, and return to the oven until the cheese is melted.
5. Remove the lid from the soup, season with salt and pepper, and discard the bay leaves. Ladle the soup into bowls, top with the cheesy bread, and serve.