French onion soup
Prep:
15 mins
Cook:
120 mins
It may be summer, but there is something about onion soup that makes you feel like you are in Paris.
5 tbsp butter
1 tbsp olive oil
1 ½ lbs onions, thinly sliced
1 tsp sugar
Pinch salt and freshly ground black pepper
2 tsp flour
900ml beef stock
1 large baguette, sliced
2 tbsp butter
Handful Parmesan cheese grated
Handful fresh parsley
Preheat the oven to 180°C/ 375°Fgas mark 4
In a large saucepan, melt the butter and oil together. Add the onions and cook for about 5 minutes. Reduce the heat slightly and cover with a lid for about 20 minutes.
After 20 minutes, remove lid and add the sugar and some salt. Return the lid to the pot and leave to cook for 40 minutes until the onions are caramelized.
Stir in the flour and gradually add your stock. Bring to the boil and season with pepper.
Reduce the heat, recover with the lid and leave to simmer for 50 minutes.
While the soup is cooking, cut your baguette into large slices, spread with butter and place in oven for 10 minutes until crispy.
When the soup is ready, ladle it into 4 oven proof soup bowls.
Place one slice of baguette in each bowl and top with grated parmesan. Garnish with the parsley.
Place in the oven until the cheese had melted.
Serves
4
Preparation Time
15 minutes
Cooking Time
120 minutes
Main ingredients
Dairy, Flour, Cheese, Vegetables, Sugar
Recipe Type
Soups, Starters
Cuisine
French
Level of Difficulty
Easy