French Onion Soup
Classic French Onion Soup is a real stomach-hugger and, what's more, can be made well in advance...
French Onion Soup can be made in advance and stored in the fridge for up to a week. Simmer for five minutes before serving.
Serves Six
Ingredients:
6 large white onions
75g unsalted butter
1 glass dry white wine
2 ltrs veal or chicken stock
1 tbsp plain flour
Salt and ground black pepper
1 fresh baguette
400g grated Gruyere or Cheddar cheese
Method:
Peel and halve the onions and cut into 5mm slices. Gently sweat in 50g of the butter until translucent, then continue to cook, stirring occasionally until well caramelised, ie a deep golden brown.
Stir in the dry white wine and simmer gently until reduced by two thirds. Now add the stock and simmer for half an hour.
Mash the flour into the remaining butter to form a Beurre Manier, then add pieces of this to the soup, stirring as you go, until thickened to your liking (it shouldn't be too thick, but should have lost its 'thinness'.
Season well with salt and black pepper.
Cover and keep hot.
Heat the grill to high.
Slice the baguette into six thick disks and arrange on a lightly greased baking tray. Toast lightly on both sides, then sprinkle liberally with all but a handful of the grated cheese and grill until bubbling and golden brown.
Pour the soup into six 'Bistro' bowls (for that authentic French Onion Soup look), making sure that the onion in evenly distributed,
and float a crouton on top.
Sprinkle with the remaining cheese and serve.
"Jim Fisher is an English chef who runs www.cookinfrance.com: relaxed friendly hands-on cooking courses in the Dordogne region of south west France. Contact him via: http://www.cookinfrance.com or Tel: 0033 (0)553 302405"
French Onion Soup
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