French Onion Soup Recipe
After writing our last post on the 'Onion Johnny' of Brittany, it seemed only fitting to write a post on the delicious and traditional soup - French onion soup. Whether you belong to the camp of crediting the creation of onion soup to Paris or the camp that believes it to be a Lyonnais invention, this recipe will satisfy your hunger.
We will also put aside for a moment the debate on when to add the bread, and whether the onions are coarsely sliced or puréed, and say that this recipe is one option (it has been inspired by a number of different recipes I've tried), and it has proved to be a mouth-watering winter option at our house as my boys have grown older. I hope you enjoy it also!
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Ingredients for French Onion Soup
50 g butter
750 g onions - finely slice them
2 garlic cloves - finely chopped them
40 g plain flour
2 litres chicken stock
250 ml white wine
1 bay leaf
1 baguette (stale is best) - slice this
100 g Gruyèye - finely grate this
Method
In a heavy-based saucepan add the butter and melt. Then add the onion and cook, stirring occasionally, over a low heat until the onion is a deep golden brown or beginning to caramelise. This takes about 25 - 30 minutes.
Then add your garlic and flour and stir everything together continuously for about 2 minutes.
Gently add in the stock little bit by little bit, alternating with the wine, and stirring continuously until it comes to the boil. Season with salt and pepper and add in the bay leaf. Put the lid on the saucepan and let is simmer for 25 minutes, then remove the bay leaf.
Put baguette slices under the grill and toast, then divide the slices among soup bowls, then ladle soup into bowls over the slices. Next sprinkle the soup with the cheese and put the bowls under the grill until the cheese melts and turns golden brown.
Carefully remove the hot bowls from under the grill and serve immediately.
Enjoy your French onion soup!
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