French Onion Soup
, Serves 4-6
Onions caramelised low and slow, simmered in beef broth and wine, topped with melted gruyere toast.
| prepPreheat grill / broiler to high | |||||||||
| 100 g unsalted butter | Melt butter, coat onions | Cook medium-low 30 min | Add salt, cook med-high 20-30 min | Add wine, simmer 2 min | Sprinkle flour, cook 1 min | Add broth, thyme & bay leaves | Cover, simmer gently 30 min | Season with salt & pepper | Ladle soup, top with toast & garnish |
| 1.25 kg brown / yellow onions, peeled, halved, thinly sliced top to bottom | |||||||||
| 1 tsp salt | |||||||||
| 185 ml dry white wine (optional) | |||||||||
| 2 tbsp plain / all purpose flour | |||||||||
| 1.5 L good quality beef or chicken broth, low sodium | |||||||||
| 2 dried bay leaves (or 3 fresh) (optional) | |||||||||
| 3 sprigs fresh thyme (optional) | |||||||||
| Salt and pepper, to taste | |||||||||
| 6-8 slices French baguette (or other softish bread) | Toast bread, top with cheese, broil | ||||||||
| 100 g gruyere (or mozzarella, or other melting cheese) | |||||||||
| Fresh parsley or thyme leaves, for garnish (optional) | |||||||||
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