French Onion Soup 1
French Onion Soup 1
This is one of my very favourite soups and it is so easy to make! It is a good thing to have up your sleeve for unexpected guests. Serves 4-5
4-5 onions (1 medium onion, around 80 gm. each, per person) peeled and thinly sliced
2 oz. or 60 gm. butter
1 tbsp. olive oil
2-3 garlic cloves, peeled and crushed or grated (optional)
1 1/2 level tsp. sugar
1/2 cup or 5 oz. or 150 ml. white wine. Dry is good. You can use cooking wine, if you like
1 litre beef or vegetable stock. This soup tastes best with beef stock but vegetable stock is also okay. If you are using stock cubes or paste, follow instruction on the pack*.
A little freshly ground black pepper.
Salt to taste. Add after stock has been added as ready made stock is quite high in salt content.
1 thick slice of French bread per person
1 clove of garlic
2 cups grated Gruyère cheese. You can use cheddar or Swiss cheese
*For vegetarian soup, you can add a tsp. or 2 of 'Bisto' type of vegetarian gravy granules. These give a nice brown colour and more of an authentic taste.
Heat butter and oil in a pan together on high.
Add garlic and onions and stir fry on high, for 10-15 minutes, until onions become soft, with some dark brown edges.
Add sugar and continue frying for 30 minutes or so on medium heat, until onions become quite brown. Sugar helps this process. Keep stirring from time to time. If you like thick soup, you can add a teaspoon of plain flour here, by sprinkling it over the onions and stir to mix it well. I don’t add flour myself.
Add stock and wine and bring to boil. Simmer for 10 minutes or so.
Add pepper and adjust seasoning.
Switch the grill on.
Toast lightly the baguette slices or thick pieces of bread, about 2 inch/5 cm. size.
Rub a little garlic clove on each slice. You can use ready made garlic baguette slices instead. This step is optional.
Place one slice of bread in each bowl and top it with a good helping of grated Gruyère Cheese, packing it on.
Pour soup around the bread, the bread will float to the top.
Place the bowls under a hot grill, until cheese melts and bubbles. Serve immediately, piping hot.
Also see Soup Selection.