French Onion Soup
| Published: 23rd January 2008 20:13 |
One of the easiest soups to make; if you've never made soup before, French onion soup is the place to start. I love this soup served with thick slices of baguette smothered with strong cheddar cheese and toasted, until the cheese is bubbling and molten.
Serves: 4
Preparation Time: 40 minutes, plus overnight for infusing the soup
Cooking Time: 50 Minutes
Ingredients
1.2kg Onions, thinly sliced
200g Unsalted butter
2 litres Vegetable stock
1 Sprig Thyme
2 Bay leaves
1 tbsp Flour
Salt
Freshly ground pepper
Method
1. Melt the butter in a large saucepan and cook the onions very slowly for about 30 minutes, until dark golden brown. What you're doing is to boil off the water and then caramelise the sugars in the onions. Some people add sugar at this point but I think it gives the finished soup a sweet artificial flavour.
2. Add the flour and stir well, allow flour to cook out for 5 minutes until dark golden brown. Be careful not to let the flour stick and burn.
3. Stir in the vegetable stock, thyme and bay leaves, cook for 20 minutes. Season to taste with salt and pepper.
4. Remove from the heat and allow cool. Leave overnight in the fridge to infuse.
5. When you are ready to serve the soup, reheat the soup for 5-8 minutes, over a medium heat. Serve with slices of crusty baguette, covered in grated cheese and grilled until the cheese is golden.
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