French Onion Soup or the French way Soupe A L’Oignon Gratinee
Lovely entrée for a dinner party or whip it up for dinner or lunch. French Onion Soup takes awhile to make, however, it is so tasty. I made it two nights ago. It took me about 1 and a bit hours and my family scoffed it down in about ten minutes. So if you want some recognition for slaving over a hot stove this is not the dish. If you just feel like some comfort food, that is ever so tasty and have a bit of free time. Is there such a thing? Here goes the recipe.
Just for two people if you would like more double the recipe.
2 medium onions very thinly sliced, chopped, diced
1 tablespoon of olive oil
1 clove of garlic peeled and crushed
25 grams of butter
a little bit of sugar
100 mls of white wine – Riesling or Sauvignon blanc is quite tasty
need some stock either use beef or vegetable (need about 600 mls)
Himalayan crystal salt and some cracked pepper
Also need a French stick or long baguette or french bread or some thick married high tin bread cut in quarters and slightly toasted.
The yummiest part – Gruyère Cheese from Switzerland (divine cheese my favourite).
Method: Melt the butter and olive oil in a large saucepan. Place inside the onions, garlic, sugar and cook on low for approx 25 minutes. What you are aiming to achieve are the onions being slightly brown. Then add the rest of the ingredients. The stock, wine, lightly spread the salt and pepper over the mixture. Heat the saucepan until the ingredients is boiling then switch down to low heat again to simmer for approximately 40 minutes or until ready. Watch and stir throughout the cooking process. Trust me on this one, if you don’t you can have some interesting looking soup.
Now comes the fun part, cut up the french stick into approx 2-3 inch wide pieces, spread some butter and grate Gruyère cheese on top of each piece of bread until covered. Need soup bowls that are suitable to place in an oven, spoon the soup into the bowls and place the french bread on top. Place all under the oven grill until the cheese melts. Eat or scoff as my family did.
If you don’t have any oven proof soup bowls you can always melt the cheese on top of the french bread under the grill and place in the soup bowls once ready. Or melt the cheese on top of the bread in the microwave and place in the soup – probably the least favourable option as the bread can go a bit hard.