French Onion Soup

Posted 2013-01-23 by Sandra Lawson ⇒ follow

When the weather is cold my appetite tells me that it’s time for soup and one of my favourites is . I’m not going to go all Proustian on you and pretend that I once ate this winter warmer in the now demolished Les Halles market in Paris as I haven’t. Anyway this is my simple version, which doesn’t call for hours preparing home-made beef stock, although I have dabbled with that as well.

The soup takes about 45 minutes to prepare and cook and serves four people.

Ingredients

& #61607 ; 4 onions, sliced (I cheat and prepare them in my Magimix)
& #61607 ; 25g butter
& #61607 ; 2 tsp flour
& #61607 ; 750ml beef stock
& #61607 ; 100g Gruyere cheese, grated
& #61607 ; A few slices cut from a baguette or a rustic style loaf

Method

Melt the butter over a low heat in a non-stick pan, add the onions and cook gently, without browning until they are very soft. This should take anything up to about 15 minutes.

Stir from time to time and when they start to colour add the flour and stir for another minute.

Slowly add the beef stock and leave to simmer for about 25 minutes.

Pre-heat the oven to 200& #8304 ;C/Fan 180& #8304 ;C/Gas 6 and toast the slices of bread for five to ten minutes until golden.

Ladle the soup into ovenproof bowls, top with the toast sprinkled with the grated cheese and pop under a hot grill until the cheese melts and begins to form a crust.

Be careful when eating: the bowl will be very hot and the cheese could be almost lethal unless you allow it to cool a little.

Categories
#soup
#onions

%recipeyum

222850 - 2023-07-17 06:34:00

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