French Onion Soup Recipe
French Onion Soup Recipe with Onions, Butter, Garlic, Stock, French Bread & Gruyere Cheese.
INGREDIENTS
1 lb (450g) Onions (finely sliced)
2 oz (50g) Butter
1 Clove of Garlic (crushed)
1 oz (25g) Plain Flour
2 pints (1 litre) Stock or Water
Salt & Pepper
4 slices of French Bread
Gruyere Cheese
METHOD
Heat up the Butter in a large saucepan. When foaming add the Onions and the Garlic and reduce the heat to the lowest. Slowly cook until the Onions are a light gold colour - this will take around 20 minutes. Stir every now and again and be careful not to burn the Onions even the slightest, as this will spoil the flavour.
Sprinkle over the Plain Flour, stir a little and cook for a further couple of minutes. Add the Stock or Water and bring to the boil. Turn down and simmer uncovered for 30 minutes until Onions are completely tender. Skim off any fat.
Place a couple of thin slices of Gruyere Cheese on the top of each slice of French Bread. Put one of these in the bottom of each soup bowel and pour over the soup. Cover and allow to stand for 5 minutes.
Serve immediately.
Serves 4 (as a starter)
Based on the French Onion Soup recipe in:
Pellaprat's Great Book Of French Cuisine
by Henri-Paul Pellaprat (1967).