Monday, 18 February 2013

French ONION Soup (Soupe à l'oignon)

Large white onions, peeled x3
Butter x50g (2oz)
Plain flour x1 tablespoon (15ml)
Beef Stock 1200ml (2pints)
Gruyère cheese x100g (4oz)
Bay leaf x1
Salt and black pepper
Crusty bread of your choice ( traditionally French Baguette)

Serves 4

Slice the onions thinly, melt the butter in a large saucepan. Add the onions and cook gently for 15-20 minutes, until golden brown.

Stir in the flour, stirring for a minute or so. Stir in the stock and bay leaf. Bring to the boil, cover and simmer for 30 minutes. Season to taste with salt and black pepper.

Cut the bread diagonally into approximately 1 cm slices and toast lightly. Place two slices in the bottom of each soup bowl. Ladle hot soup over the bread, discard the bay leaf.

Sprinkle liberally with the cheese to form a thick layer over the bread. Place under a hot grill until cheese is melted and bubbling. Serve and enjoy......

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