Saturday, 5 November 2016

Traditional French Onion Soup

French Onion soup prepared and served the traditional way is hard to beat especially on a cold wet winter evening!
This classic dish is delicious and will have your guests salivating at the door! 
 PrepTime 35 mins serves 4-6 persons. 

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 teaspoon  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)



Put 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


Caramelising the onions by continuing cooking the onions for 20-30 minutes to achieve an even, rich brown caramel colour , remember to stir every 2 -3 minutes to preventing burning


sprinkle the flour an a baking tray and cook in the oven for 8 minutes or until it is very lightly brown, stir in 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 



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 cheese.

serve the soup with the croutons on top and serve the rest of the cheese separately .