French Onion soup Recipe
Preparation: 30 minutes Cooking time: 1 hour
1. 50g OR 4 tablespoon butter
2. 1 tablespoon olive oil
3. 1kg medium size onions (sliced)
4. 1 tablespoon sugar
5. 4 large size garlic cloves (crushed)
6. 2 tablespoon flour
7. 200ml half cup water
8. 1.4 litres OR 6¼ cups hot vegetable stock
9. Some salt and ground black pepper
10. 8–12 slices of French bread (baguette)
11. 50g cheese, grated
In a large pan, melt the butter and oil together. The onions should be cooked for at least 30 minutes over a low heat, turning periodically, until they are tender and golden brown. One minute after putting the sugar, garlic, and flour into the pan, whisk them in and simmer for another minute.
Add the Water and bring the heat up to medium-high. Add the boiling stock and seasonings to the mixture. Add water and bring to a boil, then lower the heat and let simmer for about 30 minutes, uncovered.
The food should be taken out of the oven and allowed to cool.
Blend or process half of the soup until smooth, then return it to the pot with the remaining soup.
Grills should be preheated before use (broiler).
Toast both sides of the bread slices.
Check the seasoning after reheating the soup.
Four heatproof dishes are needed for the soup to be served.
Add grated cheese and 2–3 toasted slices of bread to each serving.
To get the cheese golden brown, place the bowls under a hot grill for a few minutes.
Serve at once.