French Onion Soup
Advertisement
Ingredients
- 50g Butter
- 1 tbs Olive Oil
- 1 kg Onion
- 1 tsp Sugar
- 4 sliced Garlic Clove
- 2 tbs Plain Flour
- 250ml Dry White Wine
- 1L Beef Stock
- 4 sliced Bread
- 140g Gruyère
Instructions
- Melt the butter with the oil in a large heavy pan. Add the onions, cover, and cook for 10 minutes until soft. Sprinkle in the sugar and cook, stirring often, for about 20 minutes more, until the onions are deeply golden and caramelised — keep an eye on them near the end so they don't catch.
- Add the garlic for the last few minutes, then stir in the flour. Turn up the heat and gradually stir in the wine, followed by the hot stock. Cover and simmer for 15–20 minutes.
- To serve, heat the grill and toast the bread. Ladle the soup into heatproof bowls, float a slice or two of toast on each, pile on the Gruyère, and grill until melted and bubbling.
Adapted from TheMealDB and rewritten in our own words.