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French Onion Soup

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Ingredients

  • Butter - 50g
  • Olive Oil - 1 tbs
  • Onion - 1 kg
  • Sugar - 1 tsp
  • Garlic Clove - 4 sliced
  • Plain Flour - 2 tbs
  • Dry White Wine - 250ml
  • Beef Stock - 1L
  • Bread - 4 sliced
  • Gruyère - 140g

Instructions

  • Melt the butter with the oil in a large heavy-based pan.
  • Add the onions and fry with the lid on for 10 mins until soft.
  • Sprinkle in the sugar and cook for 20 mins more, stirring frequently, until caramelised.
  • The onions should be really golden, full of flavour and soft when pinched between your fingers.
  • Take care towards the end to ensure that they don’t burn.
  • Add the garlic for the final few mins of the onions’ cooking time, then sprinkle in the flour and stir well.
  • Increase the heat and keep stirring as you gradually add the wine, followed by the hot stock.
  • Cover and simmer for 15-20 mins.
  • To serve, turn on the grill, and toast the bread.
  • Ladle the soup into heatproof bowls.
  • Put a slice or two of toast on top of the bowls of soup, and pile on the cheese.
  • Grill until melted.
  • Alternatively, you can complete the toasts under the grill, then serve them on top.

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