French Onion Soup
Created by sean, Wednesday, 29 March 2006
Description
Accept no imitations
Ingredients
At a glance
Cuisine
Cooking Method
Type
Main Ingredient
Preparation Time
Cooking Time
Budget
Seasonality
Course
Makes
About 1.5l
- 100g butter
- 2kg large onions, peeled, halved and finely sliced
- 1tbsp flour
- 1.5l hot beef stock
- 150ml dry white wine or cider
- 3tbsp brandy
- For the croutes:
- 1 small day-old baguette
- 1 clove garlic, peeled
- 50g melted butter
- 150g grated Gruyere
Method/steps
- Melt 75g butter in a large, heavy pan.
- Tip in the onions, put on the lid and sweat for at least 15 minutes.
- Remove lid, turn up the heat slightly and cook for another 45 minutes until the onions are tender and golden-brown.
- Meanwhile make the croutes: Rub the baguette's crust with the garlic until the garlic is used up. cut the baguette into about 16 slices and lay them on a baking sheet. Drizzle with the melted butter, sprinkle with the grated cheese and bake at 220C until all bubbly and nice-looking.Remove from the oven, allow to cool and separate them out.
- Melt the remaining butter in a small pan, add the flour and make a roux. Pour in some of the stock and whisk until thickened. Tip back into the pan of stock, whisk again and then keep hot.
- When the onions are ready add the wine or cider and allow to reduce and evaporate. Pour in the hot stock, stirring constantly. Bring to a simmer, and cook for another 15 minutes. Stir in the brandy and check the seasoning.
- Cover the surface of the soup with the croutes, plus a bit of extra cheese, and place under a hot grill until bubbling and blistered.
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