Make this delicious French onion soup

“THIS HEARTY SOUP IS A PERFECT AUTUMN DELIGHT.”

French onion soup

FIND THIS RECIPE AT TASTE.COM.AU

PREP: 30 MIN | COOK: 35 MIN | SERVES 4

INGREDIENTS

■ 1 tablespoon olive oil ■ 60g butter ■ 1kg brown onions, halved, thinly sliced ■ 1 teaspoon brown sugar ■ 2 tablespoons plain flour ■ 750ml (3 cups) beef style liquid stock ■ 125ml (1/2 cup) white wine ■ 2 sprigs fresh thyme ■ 2 crusty bread rolls, cut into 1cm-thick slices ■ 40g (1/3 cup) coarsely grated Gruyere cheese ■ Fresh thyme sprigs, extra, to serve

MISE EN PLACE

Step 1 Heat the oil and butter in a large saucepan over medium heat. Add the onion and cook, stirring, for 10 minutes or until the onion softens. Add the sugar and cook, stirring occasionally, for 8-10 minutes or until the onion is golden.

Step 2 Add the flour to the pan and cook, stirring, for 1-2 minutes. Remove from heat. Gradually add the stock and wine, stirring until combined.

Step 3 Place the onion mixture over medium heat. Add the thyme and cook, stirring constantly, for 5 minutes or until the mixture thickens. Cover and simmer, stirring occasionally, for a further 5 minutes. Season with pepper.

Step 4 Meanwhile, preheat grill on medium. Place bread on a baking tray. Cook under grill for 1-2 minutes or until toasted. Turn and sprinkle with the Gruyere. Cook under grill for a further 1-2 minutes or until the Gruyere melts.

Step 5 Ladle soup among serving bowls. Top with croutons and extra thyme to serve.

Dinner Specials

MONDAY BarraMonday Grilled, Crumbed or Battered & Servedwith Chips&Salad

TUESDAY T-Bone Tuesday Club T-Bone Servedwith Chips &Salad and choice of Sauce

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FOOD REVIEW – DOWN’S HOTEL

The Down’s Hotel is Toowoomba’s oldest pub and it couldn’t have run as long as it has if it didn’t have good food. Not only were the serving sizes incredibly generous, but the prices were also. It also pays to mention that even though the Down’s Hotel are currently going through some serious renovations, the atmosphere inside the restaurant at both the table and the bar was enjoyable with the bar staff being incredibly bubby and helpful. The Style Team paid the Down’s Hotel a visit for a good old pub feed and were not disappointed. BY KATHERINE SAMPSON

300G RUMP-STEAK

Supplied by Rangers Valley, one of the world’s most respected beef producers we were astounded by the size of the Black Onyx Steak. We sliced into the perfectly grilled cut and were met with a dictionary definition medium-rare inside.

The full-of-flavour steak was easy to cut and not chewy at all. topped off with a smooth creamy gravy, with a Smokey touch

Sided with the humble rump were some crispy potato chips and the house salad with sweet tomatoes and carrots julienne, a classic combination which did not disappoint.

Although the choice of mash and veges were on offer.

Beverage selection: Shiraz

STEAK SANDWICH FISH & CHIPS CHICKEN PARMIGIANA

If a full steak seems a bit too much, the Down’s Steak Sandwich would be recommended.

The sandwich is loaded with a delicious caramelised onion and cheese, lettuce beetroot, tomato, aioli barbecue sauce and of course a well-done juicy rib fillet.

Not to mention that you can choose to add bacon.

The bread was evenly toasted and still warm to touch as it arrived at our table, knife in the top for our choice of the slice.

Again, the meal was paired with their deliciously crispy chips as a side.

One thing we wanted to appreciate was the layer order of the sandwich, with the cheese and onion on top of the meat allowing their rich flavour to melt into the fillet.

Beverage selection: Draught Beer

The third plate to grace our table was a Barramundi fillet which came battered, but you have the choice of crumbed or grilled. The fish was battered and cooked evenly.

The perfectly thin and crispy layer once cut into revealed the succulent Barra underneath.

We can only describe the Barra meat as buttery with a good amount of meaty texture.

The soft white flesh flaked with ease as we dug in, and almost forgot that there were the glorious chips and salad on the side.

Beverage selection: Sauvignon Blanc The chicken schnitzel was crumbed and cooked evenly and drizzled in a delicious Napoli sauce and creamy melted cheese.

The massive chicken parmi took up over half of the plate, but it wasn’t just crumb.

The chicken was cooked through entirely and evenly from the state of the crust.

The sauce smooth and creamy with elements like onion shining through creating a variety of textures and flavours.

The sauce was well placed so the parmigiana kept it was crispy all over.

The well-seasoned chips filled the remainder of the plate along with the house-salad.

Beverage selection: Moscato

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