Soupe à l'oignon gratinée (French Onion Soup)

 Pour 4 à 6 personnes


Les Ingrédients:


100gr butter


2 tbsp olive oil


3 cloves garlic, minced.

Good salt


1 kg brown onion, thinly sliced


2 tsp brown sugar


2 tbsp plain flour


1½L good beef stock, eg Maggie Beer

Splash of Worcester


150 ml white wine


100 ml vermouth


40 ml brandy


A slice of bread or baguette per person

Enough cheese to cover that bread, per person. Gruyère or similar. I have used Jarlsberg.



Méthode de Cuisson 


  1. Heat butter and oil in a heavy-based saucepan (I used a Le Creuset) over medium-low heat until sizzling. Add onions, 2 of the garlic cloves minced, and a couple of tsp of salt. Cook, uncovered (the whole shebang is cooked uncovered), stirring often, for 45 to 50 mins or until onions are very soft. Stir in sugar and cook, stirring often, for 10 mins or until onions caramelise.
  1. Add flour to pan and cook, stirring, for 5 mins. Add stock, wine, vermouth, and splash of Worcester. Reduce heat to low and simmer for 15 mins to allow flavours to combine. Add brandy and continue simmering for 5 mins or until your guests get their act together and sit down. During this time, preheat oven to 180.
  1. Also during this time, on as many slices of baguette or small bread as there are guests, spray olive oil on each side of bread. Smear the remaining minced garlic on each side, and put them on a tray into the pre-heated oven. Bake for 10/12 mins, turning once. Sprinkle grated cheese, or (this is what I do) arrange solid cheese architecturally on bread, return to oven and continue baking for 5 mins or so or until cheese has melted.
  1. Ladle soup into bowls, place cheesy bread on top, serve.
Pic in gestation



Et maintenant, voilà!






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