French onion soup
It's miserable, cold and wet outside but this soup is guaranteed to warm you up.
It takes a while but its super easy. It's also tasty, rich and comforting, especially with the toasted cheese. I've also tried adding a dash of Worcestershire Sauce or my own hot sauce to give it extra yum.
- 2 large white onions, finely sliced
- 20g butter
- Good glug of olive oil
- 1 tbsp plain flour
- 100ml white wine
- 800ml beef stock (Veggies: you could use vegetable stock but it won't be as rich)
- 2 sprigs thyme
- Salt and white pepper to season
- Emmental cheese, grated
- Melt butter and oil in a heavy bottomed pan over a low heat
- Add the onion and caramelise very slowly (up to an hour) so that the onions are nice and sticky
- Add the flour, stir and cook for a few minutes
- Add the thyme left in sprigs so you can remove it later
- Gradually pour in the hot stock and white wine, giving the onion mix a good stir in between each addition. This will help you avoid lumps.
- Simmer gently for about 40 minutes until reduced and rich, season as required
- Slice some sourdough about half a centimetre thick and cover with grated cheese. Place on baking paper on a baking tray and bake in the oven at about 180 degrees centigrade until the bread is crisp and the cheese all melted and golden.
- Ladle the soup into bowls and serve the toasted cheese on top.