French Onion Soup

French

Soups

210

Calories

18 g

Carbs

10 g

Fat

13 g

Protein

French Onion Soup

Method

Melt the butter with the oil in a large heavy-based pan. Add the onions and fry with the lid on for 10 mins until soft. Sprinkle in the sugar and cook for 20 mins more, stirring frequently, until caramelised. The onions should be really golden, full of flavour and soft when pinched between your fingers. Take care towards the end to ensure that they don’t burn.

Add the garlic for the final few mins of the onions’ cooking time, then sprinkle in the flour and stir well. Increase the heat and keep stirring as you gradually add the wine, followed by the hot stock. Cover and simmer for 15-20 mins.

To serve, turn on the grill, and toast the bread. Ladle the soup into heatproof bowls. Put a slice or two of toast on top of the bowls of soup, and pile on the cheese. Grill until melted. Alternatively, you can complete the toasts under the grill, then serve them on top.

Ingredients

Butter

Butter

50g

Olive Oil

Olive Oil

1 tbs

Onion

Onion

1 kg

Garlic Clove

Garlic Clove

4 sliced

Plain Flour

Plain Flour

2 tbs

Dry White Wine

Dry White Wine

250ml

Beef Stock

Beef Stock

1L

Bread

Bread

4 sliced

Gruyère Cheese

Gruyère Cheese

140g

Sugar

Sugar

1 tsp

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