soupsidefrench

French Onion Soup

Name: French Onion Soup
Cook time: 115 min
Total time: 115 min
Yield: 6 servings
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

By TheMealDB1 hr 55 min6 servings

Instructions

1
Prep before you start: thinly slice the onions, slice the garlic, slice the bread if needed, and grate or slice the Gruyère. Heat the beef stock so it is hot when you need it; adding hot stock keeps the soup at a steady simmer.
2
Melt the butter with the olive oil in a large heavy-based pan over medium heat. Add the onions, cover with the lid, and cook for 10 minutes, until soft and translucent. The lid traps steam so the onions soften without browning too soon.
3
Sprinkle in the sugar and cook uncovered for 20 minutes more, stirring frequently, until the onions are deeply caramelised. They should be really golden and soft enough to squash easily between your fingers. Watch closely toward the end so they do not burn; burnt onions turn the soup bitter.
4
Add the garlic for the final few minutes of the onions' cooking time, about 2 to 3 minutes, until fragrant. Then sprinkle in the flour and stir well for about 1 minute to cook off its raw taste.
5
Increase the heat and keep stirring as you gradually pour in the wine, followed by the hot stock. Adding the liquid slowly while stirring keeps the flour from clumping.
6
Cover and simmer for 15 to 20 minutes, until the soup has deepened in color and thickened slightly.
7
Meanwhile, turn on the grill and toast the bread until golden on both sides, about 1 to 2 minutes per side.
8
Ladle the soup into heatproof bowls, top each with a slice or two of toast, and pile on the Gruyère. Grill for 2 to 3 minutes, until the cheese is melted and bubbling. Alternatively, melt the cheese onto the toasts under the grill first, then float them on the soup to serve.