French Onion Soup

Caramelized onions slow-cooked in beef broth, ladled into crocks and blanketed under gratinéed Gruyère.

Ingredients

• 500g fresh mussels
• 1 cup brioche
• 2 tsp sliced leeks
• 1 1/2 tsp fresh thyme
• 2 tbsp extra-virgin olive oil
• 2 button mushrooms, chopped
• a handful of fresh chervil, chopped
• a drizzle of crème fraîche
• 1 cup chicken stock
• 1 tsp cracked black peppercorns
• 1 cup shallots, sliced

Instructions

1. 1

   Heat unsalted butter in a large pot over medium heat and cook the sliced leeks and minced garlic gently until soft and fragrant.

2. 2

   Stir in the bay leaves and grated nutmeg, toasting briefly until the kitchen fills with their aroma.

3. 3

   Add the sea bass fillets and shallots, stirring well to coat everything in the spiced base.

4. 4

   Pour in the beef stock, scraping up any browned bits from the bottom of the pot, and bring to a boil.

5. 5

   Reduce the heat, cover, and let everything simmer gently until the sea bass fillets is tender, about 1 hr 15 mins.

6. 6

   Stir in the egg noodles and continue simmering for a few minutes more, until heated through.

7. 7

   Finish with the Gruyère cheese and adjust the seasoning to taste.

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