It's hard this time of year to beat a good French onion soup. This is a winter warmer dish which pleases on so many levels and particularly on a cold miserable day. It is also surprisingly simple to make at home and well worth the effort. There are numerous recipes for this soup but this is my own unique take following years of practice which gives it that extra special magic!
Ingredients (serves 4)
4 medium Roscoff onions cut in half and sliced into
3mm slices ( regular onions can be used too)
50 gram of butter
1 tbsp of plain flour
200 ml of dry white wine
1.5 litre of boiling water
salt & pepper
1 tsp of sugar if needed
1 very small clove of garlic (optional)
Fresh chives (optional)
To serve;
12 slices of Baguette cut into 1 cm thick slices
150 gram of grated Comte cheese - or similar cheese
( Emmental)
Method
Place a large non stick pan on the stove and melt the
butter without browning; add the onions and
soften them for 5 minutes and stir frequently; season with salt and pepper. Pre-heat the oven to 200 degrees.
Caramelise the onions by cooking them for 20-30 minutes to achieve an even, rich
brown caramel colour ; remember to stir every 2 -3
minutes to preventing burning.
Add 20g of flour in a baking try and bake in the
oven for 8 minutes or until the flour is very lightly brown, Once browned, stir the flour into the caramelised onions and mix
thoroughly.
Gradually stir in the white wine and one third of
the boiling water, Whisk well and add the remaining
water. Bring to the boil, skim off any impurities
from the surface and simmer for 15 minutes.
Taste and correct the seasoning, adding the sugar
if needed. and a tiny bit of garlic.
Serving; Arrange the bread slices on a baking tray and
sprinkle two thirds of the grated cheese over them. Place under a hot grill for
3-4 minutes to melt and slightly brown the cheese.
Serve the soup with the croutons (and chives) on top and serve the rest of the cheese separately .
4 medium Roscoff onions cut in half and sliced into 3mm slices ( regular onions can be used too)
50 gram of butter
1 tbsp of plain flour
200 ml of dry white wine
1.5 litre of boiling water
salt & pepper
1 tsp of sugar if needed
1 very small clove of garlic (optional)
To serve;
12 slices of Baguette cut into 1 cm thick slices
150 gram of grated Comte cheese - or similar cheese ( Emmentaler
)
French Dining School
French Onion soup
serves 4-6
4 medium Roscoff onions cut in half and sliced into 3mm slices ( regular onions can be used too)
50 gram of butter
1 tbsp of plain flour
200 ml of dry white wine
1.5 litre of boiling water
salt & pepper
1 tsp of sugar if needed
1 very small clove of garlic (optional)
To serve;
12 slices of Baguette cut into 1 cm thick slices
150 gram of grated Comte cheese - or similar cheese ( Emmentaler
)
French Dining School
French Onion soup
serves 4-6
4 medium Roscoff onions cut in half and sliced into 3mm slices ( regular onions can be used too)
50 gram of butter
1 tbsp of plain flour
200 ml of dry white wine
1.5 litre of boiling water
salt & pepper
1 tsp of sugar if needed
1 very small clove of garlic (optional)
To serve;
12 slices of Baguette cut into 1 cm thick slices
150 gram of grated Comte cheese - or similar cheese ( Emmentaler
)
French Dining School
French Onion soup
serves 4-6
4 medium Roscoff onions cut in half and sliced into 3mm slices ( regular onions can be used too)
50 gram of butter
1 tbsp of plain flour
200 ml of dry white wine
1.5 litre of boiling water
salt & pepper
1 tsp of sugar if needed
1 very small clove of garlic (optional)
To serve;
12 slices of Baguette cut into 1 cm thick slices
150 gram of grated Comte cheese - or similar cheese ( Emmentaler
)
French Dining School
French Onion soup
serves 4-6
4 medium Roscoff onions cut in half and sliced into 3mm slices ( regular onions can be used too)
50 gram of butter
1 tbsp of plain flour
200 ml of dry white wine
1.5 litre of boiling water
salt & pepper
1 tsp of sugar if needed
1 very small clove of garlic (optional)
To serve;
12 slices of Baguette cut into 1 cm thick slices
150 gram of grated Comte cheese - or similar cheese ( Emmentaler
)
French Dining School
French Onion soup
serves 4-6
4 medium Roscoff onions cut in half and sliced into 3mm slices ( regular onions can be used too)
50 gram of butter
1 tbsp of plain flour
200 ml of dry white wine
1.5 litre of boiling water
salt & pepper
1 tsp of sugar if needed
1 very small clove of garlic (optional)
To serve;
12 slices of Baguette cut into 1 cm thick slices
150 gram of grated Comte cheese - or similar cheese ( Emmentaler
)
French Dining School
French Onion soup
serves 4-6
4 medium Roscoff onions cut in half and sliced into 3mm slices ( regular onions can be used too)
50 gram of butter
1 tbsp of plain flour
200 ml of dry white wine
1.5 litre of boiling water
salt & pepper
1 tsp of sugar if needed
1 very small clove of garlic (optional)
To serve;
12 slices of Baguette cut into 1 cm thick slices
150 gram of grated Comte cheese - or similar cheese ( Emmentaler
)
