French Onion Soup
Depending on how long you have to caramelize the onions can take 15 minutes to 1 hour
- big knob of butter and 1 tbsp olive oil
- 6-8 large brown onions, sliced
- 2-4 cloves garlic, crushed
- 1/4 cup flour
- 1 cup red wine or dry white wine (or use extra stock with 1 tbsp balsamic vinegar)
- 3 cups beef or vegetable stock
- 1 tbsp fresh thyme, roughly chopped - if you don't have fresh use 1 tsp dried thyme, or mixed herbs or parsley
- 2 bay leaves (remove before serving) - optional
- salt & pepper
- toasted french bread or bread of choice
- 1 cup grated Parmigiano Reggiano (Parmesan cheese) or your favourite cheese to melt on top of the bread
- Peel & chop onions. The chop blade on a food processor makes quick work of this (& less tears).
- Melt butter and olive oil in large saucepan over a low heat.
- Add onions & cook slowly for 1 hour until brown & caramelized. Don't forget to check the onions don't catch and give it a good stir every 15 minutes or so. If the onions haven't coloured within the hour turn heat up a tad. If you don't have an hour cook the onions & garlic over a low heat for 10 minutes then add stock, thyme, bay leaves and increase heat to high & cook for a further 10 minutes. Season. Grill the bread as below and viola.
- Sprinkle over flour & stir in.
- Add wine and deglaze pan i.e stir in all the good bits that get stuck to the bottom of the pan
- Add stock, garlic, thyme & bay leaves, salt & pepper & bring to boil at medium heat.
- Reduce heat to low and simmer uncovered for a further 30 minutes.
- Preheat oven grill and toast bread on one side, turn over and sprinkle with grated cheese and grill until melted.
- Don't forget to remove bay leaves before spooning soup into bowls and top with the bread. Enjoy!