Sunday 28 November 2010

French Onion Soup

This old favourite is very simple to make. You will naturally caramelize your onions & then cook in beef stock before adding a toasted baguette and gooey cheese. I like to use up to 3 different types of onions to give the soup extra taste & flavour.


Serves 2


Ingredients
2 Large Sweet Onions
3 Small Yellow Onions
2 Shallots
2 cloves of garlic
1 Lt Beef Stock
250ml Water
Bay Leaf
Salt & Pepper
30g Butter
Baguette
A Melting Cheese (gruyere/fontina)


Cooking Utensils
Chopping Board
Sharp Knife
Wooden Spoon
Saucepan
Soup Bowls
Oven Dish


Preparation
 
- Peel & chop all onions into even sized chunks
- Finely chop garlic
- Prepare Beef Stock


Cooking
- Melt your butter in a saucepan on a medium heat
 
- When butter is melted now add all your onions and cover your saucepan for the first 5 minutes. (this will bring out the moisture in the onions)
 
- Remove lid and add your garlic and turn the heat down to medium-low and cook for a further 20 minutes remembering to stir every once in a while.
 
- Now add your 250ml of water to your onions and turn the heat up to medium and bring water to the boil. Turn down to a simmer and cook for 5 minutes.
- Season with Salt & Pepper
 
- Finally add your bay leaf and your beef stock and cook for a further 15 minutes.

Topping

- Cut your baguette into slices and toast each side under a hot grill
 

- Serve your soup into soup bowls and top with your toasted baguette & cheese
- Place under a grill until cheese is melted & serve


ENJOY!!!

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