Thursday, 25 July 2013

※ French Onion Soup



INGREDIENTS

SOUP

  • 100 gm butter, coarsely chopped
  • 2 kg onions, thinly sliced
  • 1 litre (4 cups)beef stock
  • 4 thyme sprigs
  • Fresh Rosemary to taste
  • Tablespoon of Worcester sauce
  • Tablespoon of red or white wine
  • 1 large clove of garlic
  • 3 parsley stalks
  • 1 fresh bay leaf

Makes 6 cups.

CHEESY BREAD

  • 8 1cm-thick slices of baguette cut on diagonal, lightly toasted
  • 250 gm coarsely grated Gruyère / I used tasty cheese 

METHOD


  • Melt butter in a large, wide heavy-based saucepan over medium heat, add onions and garlic, cover and cook, stirring occasionally, for 20 minutes or until onions are soft. 
  • Remove lid and cook for 1 hour or until soft and starting to caramelise. Add stock, ½ a cup at a time, and simmer for 5 minutes or until stock has almost evaporated. Repeat three times more until 2 cups of stock has been added. add all other soup ingredients, add to onions with remaining stock and season to taste with sea salt and freshly ground black pepper. 
  • Bring to the boil, reduce heat and simmer, scraping the base to remove any caramelised bits, for 40 minutes or until thick.

  • Preheat oven to 200C. 
  • Ladle soup into 1½ capacity oven-proof bowls and transfer to an oven tray. Scatter with half the cheese, top each with two toasted baguette slices and scatter with remaining cheese. 
  • Place in oven and cook for 5 minutes or until cheese melts. 
  • Serve immediately.

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