French Onion Soup

Soupe a l'Oignon

1kg (2lb 4oz) Large Onions
1lt (1¾ pints) Beef, Chicken or Vegetable Stock
80ml (3floz) White Wine or Cider
65g (2½oz) Butter
50g (2oz) Gruyère Cheese
30ml (1floz) Brandy [Optional]
3 Garlic Cloves
1 Small Baguette
2 heaped tsp Plain Flour
½ tsp Brown Sugar
Salt and Pepper

Ideally this soup should be made 24 hours in advance, so that the tastes can mature slightly.
Peel, halve and finely slice the onions and 2 of the garlic cloves.
Melt 40g (1½oz) of the butter in a large, heavy-bottomed saucepan, over a low heat.
Add the onions and garlic.
Cover and cook gently, stirring occasionally, for 15 minutes.
Uncover, increase the heat slightly, sprinkle the sugar over, cook for at least 45 minutes, stirring regularly, until
the onions are well browned and fairly dry.
Sprinkle over the flour and add the white wine (or cider), stirring well, cook for a few minutes, ensuring that the mixture does not burn.
Add the stock, bring a boil and simmer for 30 minutes.
Add the brandy (if used) and adjust the seasoning.
Pre-heat the oven to 220°C: 425°F: Gas 7.
Melt the remaining butter.
Cut 8 slices from the baguette.
Cut the remaining garlic clove in half and rub the slices with the garlic.
Place closely together on a baking sheet and drizzle with the melted butter.
Scatter over most of the grated cheese.
Bake for 12-15 minutes or until the cheese is golden brown.
Place a portion of the soup into each of 4 flameproof serving bowls.
Add two of the croutons to each bowl, sprinkle with the remaining cheese.
Place under a hot grill or very hot oven for a few minutes to melt the cheese.
Serves: 4

FrenchRecipes

French Onion Soup

Soupe a l'Oignon

French
Recipes