Thursday, August 7, 2008

French Onion Soup

I'm becoming a soup-aholic! I could happily eat it every night of the week but I think the other members of this household might have a problem with that!

Apart from the fact that I love anything and everything French, to me this soup is pure comfort food. It's dark, rich and warming and served with cheese ... what could be better? :)

French Onion Soup
Recipe from

80g butter
4 large brown onions, sliced crossways into rings (I used 5 onions)
2 garlic cloves, crushed
2 tsp plain flour (I used 3 tsp)
1.5L (6 cups) beef stock
125ml (1/2 cup) dry red wine (I left this out and used all beef stock)
1 bouquet garni sachet
Salt & freshly ground black pepper
1 x 30cm baguette (French stick), cut crossways into 12 slices (I used the remnants of a ciabatta from the freezer which toasted up beautifully)
55g (1 cup) finely shredded gruyere cheese

Heat the butter in a large saucepan over medium heat. Add the onions and garlic, and cook, stirring, for 10 minutes or until the onions are soft and light golden. Add the flour and cook, stirring, for 1 minute or until flour bubbles and comes away from the side of the pan. Add the stock, wine and bouquet garni and bring to the boil

Reduce heat to low and simmer, uncovered, stirring occasionally, for 30 minutes or until soup thickens slightly. Remove bouquet garni. Taste and season with salt and pepper.

Preheat grill on high. Place baguette slices on a baking tray. Place under preheated grill and cook for 2 minutes each side or until light golden. Remove from grill and sprinkle each slice evenly with the cheese. Place under grill and cook for a further 2 minutes or until the cheese melts.

To serve, ladle soup into serving bowls and top with the bread.

Serves 4-6.

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